Make sure about it, and the faworki will be brilliantly. No more dripping background. That’s what my grandmother did

also called Chrust, is one of the most popular treats in the carnival period. The recipe is not quite simple, but the end result largely depends on several important aspects. My grandmother always said that the key factor that affects their quality is the fat on which we fry them. Although you can use oil, traditional lard provides the best effect – crunchiness, lightness and unique taste.

The most fragile faworki. What mistakes to avoid during frying?

First of all, lard must be properly warmed up. Too cold will make the dough absorb and the faworki will become heavy and tasteless. In turn, too hot can make the brushst burn quickly before he can fry until golden brown. It is best to fry them in a high smoke temperature fat – this guarantees a great effect. The right amount of lard is also important. It must cover the faworki during frying so that they are evenly fried.

Recipe for faworki. Easy recipe for delicious cookies

The faworki are relatively easy to prepare, but if you want them to be really successful, it is worth taking care of every detail – from dough to frying. You will need a few basic ingredients. Thanks to them you will create treats that will perfectly match the carnival atmosphere.

Ingredients:

• 250 g of wheat flour,
• 2 eggs,
• a tablespoon of cream,
• a teaspoon of sugar,
• a pinch of salt,
• 2 tablespoons of vinegar,
• 50 g of butter,
• 500 g for frying,
• Powder sugar for sprinkling.

How to fry faworki? Key steps to make them come out perfectly

Frying faworki is a real art. It is important that the dough is thinly rolled out, and the pieces themselves are fried on the right fat. Preparation of the mass is also important – it should be well kneaded until it becomes flexible.

Preparation method:

1. Start by sifting the flour to the bowl. Add eggs, cream, sugar, salt and vinegar.
2. Mix the ingredients and knead the dough. Pour the melted butter, then knead until smooth and flexible.
3. Divide the mass into two parts, roll each into a thin cake about 1-2 mm thick.
4. Cut them into 3-4 cm wide stripes, and then make in each cut inside and thread the end of the dough through them.
5. Heat the lard in a deep pan or pot to a temperature of about 180 ° C.
6. Put the winds to hot and fry until golden brown, about 2-3 minutes on each side.
7. Take out fried brushwood and drain excess lard on a paper towel. Leave to cool, serve with powdered sugar.