„Crisp, light delicate dough literally melts in the mouth. Whoever makes them for the first time will never want to eat others again…"
Faworki Magdy Gessler
Faworki according to the recipe of Ms. Magda, even after a few days are crisp and melt in the mouth. I only gave less sugar than in the original recipe, because that’s how I like them better and they don’t burn so quickly during frying. Proportions are given as I prepared them.
Get to work, I guarantee you will be satisfied.
- 600 g wheat flour
- 2 tablespoons of lard
- 15 żóThe quality of the flour (yes, this is not a mistake)
- 125 g of sugar
- 6 tablespoons of sour cream
- 3 tablespoons of spirit
- 700 g of lard for frying
- powdered sugar for sprinkling
Grind the lard to the consistency of cream and whisk in 15 ¿ółtek, add sugar, alcohol, cream and flour, Knead into a smooth, elastic dough. Then roll out very thinly slightly topping with flour. Cut into strips 3 cm wide and 15 cm long. We cut lengthwise in the middle and scroll. Faworki are thrown into hot lard. To check whether the fat is at the right temperature, drop in a piece of dough – if it flows immediately can be fried. Fry in batches, flipping once with a skewer, until golden brown. Drain on paper towel. Sprinkle with powdered sugar.
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Our mill is located in the heart of Warmia and Mazury, in the midst of theód fertile pól famous for its cropsóconsumer. This favorable position allows us to produce flour from raw materialsóin the highest quality. Flour with "Millnomag" is 100% natural.
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