Faworki (Chruściki)

🧂 Ingredients

• 300 g All-purpose flour(Plus extra for dusting the work surface)
• 5 Egg yolks(Large eggs, at room temperature)
• 3 tbsp Sour cream(Full-fat, at room temperature)
• 2 tbsp Rum(Or vodka, for flavor and crispness)
• 1/4 tsp Salt
• for frying Vegetable oil(Such as canola or sunflower oil, approximately 1 liter)
• for dusting Powdered sugar(Confectioners' sugar)

👨‍🍳 Instructions

1. 1

   Prepare the dough: In a large bowl, whisk together the flour and salt. Make a well in the center. Add the egg yolks, sour cream, and rum to the well. Gradually mix the wet ingredients into the dry ingredients using a fork or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic. The dough should be firm but pliable. If it's too sticky, add a little more flour; if too dry, a tiny bit more sour cream.

   ⏱️ 15 minutes
2. 2

   Rest the dough: Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes, or up to 1 hour. This allows the gluten to relax, making the dough easier to roll.

   ⏱️ 30-60 minutes
3. 3

   Roll and cut the dough: Divide the dough into 2-3 portions. Working with one portion at a time (keeping the others covered), roll it out on a lightly floured surface as thinly as possible. Aim for a thickness of about 1-2 mm, so thin that you can almost see through it. A pasta machine is ideal for achieving this thinness. Once rolled, cut the dough into rectangular strips, about 2.5 cm (1 inch) wide and 15 cm (6 inches) long.

   ⏱️ 20 minutes
4. 4

   Shape the faworki: Make a slit in the center of each dough strip, about 5 cm (2 inches) long. Take one end of the strip and thread it through the slit, then pull it gently to create a twisted ribbon shape. Repeat with all the dough strips.

   ⏱️ 15 minutes
5. 5

   Heat the oil: In a deep pot or Dutch oven, heat about 7-10 cm (3-4 inches) of vegetable oil over medium-high heat until it reaches 175°C (350°F). Use a thermometer to ensure the correct temperature. If you don't have a thermometer, a small piece of dough dropped into the oil should sizzle immediately and float to the surface, turning golden brown within 30-60 seconds.

   ⏱️ 10 minutes
6. 6

   Fry the faworki: Carefully place 3-4 faworki into the hot oil, being careful not to overcrowd the pot. Fry for about 1-2 minutes per side, or until they are a light golden brown and puffed up. They cook very quickly due to their thinness. Use a slotted spoon or spider strainer to remove them from the oil.

   ⏱️ 5-10 minutes (in batches)
7. 7

   Drain and cool: Place the fried faworki on a wire rack set over a baking sheet to drain any excess oil. Allow them to cool completely.

   ⏱️ 10 minutes
8. 8

   Dust and serve: Once cooled, generously dust the faworki with powdered sugar using a fine-mesh sieve. Serve immediately for the best crispy texture.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓The key to perfect faworki is rolling the dough extremely thin; it should be almost translucent.
• ✓Ensure the oil is at the correct temperature. If it's too cool, the faworki will absorb too much oil and become greasy. If it's too hot, they will brown too quickly and won't cook through.
• ✓Faworki are best enjoyed fresh, as they lose their crispness over time.
• ✓Adding a tablespoon of vinegar or lemon juice to the dough can also contribute to their crispness.

🔄 Variations

• Experiment with different shapes by making various cuts and twists in the dough strips.
• Drizzle with honey or a light glaze instead of or in addition to powdered sugar.
• Add a pinch of cinnamon or vanilla extract to the dough for added flavor.

🥗 Nutrition

Per serving