Polish Doughnut Day
Light, crispy and delicately sweet, Polish Angel Wings, traditionally known as Faworki, are a classic treat enjoyed during Carnival and on Fat Thursday. These golden, twisted pastries are deep-fried until perfectly crisp and finished with a dusting of icing sugar. A delicious traditional Polish treat that's perfect for sharing with family and friends.
Beat the egg yolks with the vanilla sugar, softened butter and rectified spirit until smooth. Add the flour and sour cream, then mix to combine. Transfer the dough to a lightly floured work surface and knead thoroughly.
Beat the dough with a wooden rolling pin for approximately 10 minutes. Divide it into two portions to prevent it from drying out, then roll each portion out as thinly as possible.
Using a pastry wheel, cut the dough into strips approximately 3 cm wide, then cut diagonally into 10 cm lengths. Make a 6 cm slit down the centre of each strip. Pull one end of each strip through the slit to create the traditional twisted shape.
Heat the oil in a deep saucepan. Fry the pastries on both sides until golden brown. Remove from the oil, drain on kitchen paper and dust with icing sugar.
Enjoy!
