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The faworki are Polish carnival sweets very similar to chiacchiere which have different names depending on the area of origin: fratte, cenci, etc. They come in various versions: baked carnival chiacchiere, Viareggio cenci with orange and vin santo aroma, etc. Also in Poland, faworki change name: in the south they are called chrust while in Krakow they are named chrust.
There are different recipes and flavors of faworki. This recipe comes directly from Poland, from
Faworki, Carnival Crullers from Poland
I faworki are Polish carnival sweets very similar to chiacchiere which change names in our region depending on the area of origin: fratte, cenci, etc..
Ingredients
Method
- Knead the dough with the indicated ingredients.
- If it doesn't stick well, add sour cream.
- Once the dough is firm, tap it several times with a rolling pin on each side.
- This will help the dough to rise and create beautiful bubbles.
- Make a small cut in the faworki and close it like a candy.
- Melt the fat and heat it.
- Fry the faworki in small batches.
- Place on a paper towel to drain excess fat.
- Arrange on serving plates and sprinkle with powdered sugar.
Video
Notes
Always remember to add a tablespoon of spirit, vodka or vinegar to the dough, which will prevent the dough from absorbing fats.
Add a bit of oil to the lard.
It's also worth knocking off excess flour from the faworki before frying because the flour will burn in the fat, which must be replaced quickly.
