Description
Crisp and lightly sweet
Ingredients
Scale
- 2 cups flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 3 eggs yolks
- 3–5 tablespoons heavy cream (or sour cream)
- 1 tablespoon spirits (I used Soplica, but any whiskey or rum will do)
- 1/2 teaspon vanilla (optional)
- 1 teaspoon citrus zest (optional)
- lard, for frying
- powdered sugar, for dusting
Instructions
- Combine flour, sugar, and salt
- In a seperate bowl, combine the egg yolks, 3 tablespoons cream, spirits, vanilla, and zest if you’re using it
- Add the wet ingredients to the dry and stir until the dough comes together, use a little more cream if necessary
- Roll out as thin as possible; this is the most important step!
- Cut into 1 x4 inch strips, cutting a slit in the middle of each strip
- Pul one end through the slit, to create a twisted appearance
- Heat lard to 350 F
- Fry in batches, turning to cook both sides, until golden brown
- Drain on paper towels
- Roll in powdered sugar
Notes
If your dough is too dry to come together in one mass, add additional cream or sour cream a tablespoon at a time. All of the flour should be incorporated, but this should still be a dry, stiff dough.
You can freeze the leftover egg whites to save them for a recipe that only uses egg whites.
Keywords: faworki