Faworki carnival cakes with a twist

Faworki carnival cakes with a twist

By
From
Polska
Makes
20 faworki
Prep
30 mins
Photographer
Laura Edwards

Carnival time, among the rich and poor alike, is a partying endurance test. This tradition continues the week before Lent as it is filled with food, drink and dancing. These faworki cakes are made from all the ingredients you want to use before the Lenten fasting begins.

Ingredients

Quantity Ingredient
250g plain flour
3 tablespoons creme fraiche
3 egg yolks
50g salted butter
1 tablespoon icing sugar, plus extra to serve
2 tablespoons lemon vodka, or other strong spirit or lemon juice
500ml rapeseed oil, for frying

Method

  1. Sift the flour into a bowl and add the crème fraîche, egg yolks, butter and icing sugar. I have used lemon vodka as the liquid element but you could use any other spirit or lemon juice. Mix together and then knead the dough for about 4–5 minutes, until smooth.
  2. Roll the dough out as thinly as you can on a lightly floured surface. Cut the dough into rectangular shapes, about 9 x 4 cm. Cut a slit about 3 cm long in the middle of each one. Now weave one end through the slit and pull it through to achieve the desired shape.
  3. Pour the oil for frying into a large, heavy-based pan. Heat to 180°C; if you don’t have a kitchen thermometer you can test the temperature by dropping in a small piece of dough: if it sizzles immediately, then your oil is ready. Deep-fry these for about 30 seconds each side, or until golden. Remove from the pan with a slotted spoon, drain on kitchen paper and dust with icing sugar while still warm. Serve immediately.
Tags:
polish
eastern european
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