Polish Angel Wings (Faworki / Chrusciki)
Prep Time
1 hour 30 minutes
Calories
280 kcal (est.)
Difficulty
Medium
Ingredients
- 2 cups all-purpose flour
- 4 large egg yolks
- 2 tablespoons granulated sugar
- 1/2 cup sour cream (or heavy cream)
- 1 tablespoon vodka or rum (optional, helps prevent oil absorption)
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Vegetable oil or shortening for deep frying
- 1/2 cup powdered sugar for dusting
Instructions
- Sift the all-purpose flour into a large bowl. Make a well in the center.
- Add the egg yolks, granulated sugar, sour cream, vodka (if using), vanilla extract, and salt into the well.
- Gradually mix the wet ingredients into the flour using a fork or your hands until a shaggy dough forms. Then, turn the dough out onto a lightly floured surface and knead for about 10-15 minutes until it is very smooth, elastic, and firm.
- Divide the dough into 3-4 portions. On a lightly floured surface, roll one portion of dough very thinly, almost transparent, about 1/16 inch thick. Keep the other portions covered.
- Using a pastry wheel or knife, cut the rolled dough into strips approximately 1 inch wide and 4-5 inches long.
- Make a 1-inch slit lengthwise in the center of each strip. Carefully take one end of the strip and pull it through the slit to create a twisted or bow-tie shape.
- Heat 2-3 inches of vegetable oil or shortening in a deep pot or Dutch oven to 350-375°F (175-190°C). Use a candy thermometer to monitor the temperature.
- Fry the faworki a few at a time, being careful not to overcrowd the pot. Fry for about 30-60 seconds per side, or until they are golden brown and puffed up.
- Remove the fried faworki with a slotted spoon and place them on paper towels to drain excess oil.
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- Once cooled slightly, arrange the faworki on a serving platter and generously dust them with powdered sugar before serving.