Polish Faworki, Crisp Twisted Angel Wings

What you need

• 300 g (2 1/2 cups) all-purpose flour, plus extra for dusting
• 4 large egg yolks
• 2 tbsp sour cream, full fat
• 1 tbsp granulated sugar
• 1 tbsp vodka, or rum or brandy
• 1 tsp white vinegar
• 1 pinch salt
• 1 l (4 cups) lard, melted, or neutral oil, for frying
• 3 tbsp powdered sugar, for dusting

Method

Restated from the original video

1. 1

   Mix the flour and salt in a large bowl and make a well in the middle.

2. 2

   Add the yolks, sour cream, sugar, vodka and vinegar to the well.

3. 3

   Stir from the centre outward until a stiff, shaggy dough forms. If it will not come together, add 1-2 tsp cold water.

4. 4

   Knead on a lightly floured board until smooth and elastic, 8-10 min. The dough should be firm, not sticky.

5. 5

   Wrap the dough and rest it at room temperature for 30 min.

6. 6

   Cut the dough in 4 pieces and keep the others covered. Roll one piece on a lightly floured board until almost see-through, about 1 mm thick.

7. 7

   Cut the sheet into strips about 4 cm (1 1/2 in) wide and 12 cm (5 in) long.

8. 8

   Cut a 4 cm (1 1/2 in) slit down the middle of each strip. Pull one end through the slit and ease it flat to make a loose bow.

9. 9

   Heat the lard in a deep, heavy pot to 175 °C (350 °F). The fat should be at least 5 cm (2 in) deep.

10. 10

    Fry 3-4 faworki at a time, until pale golden and blistered, 30-60 seconds on the first side. Flip once and cook 20-30 seconds more.

11. 11

    Lift them out with a slotted spoon and drain on paper towels. Let the fat come back to 175 °C (350 °F) between batches.

12. 12

    Cool completely, then dust generously with powdered sugar just before serving. Store in a loosely covered tin for up to 3 days.

Imported from videoculinary.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.