"The belly rules the mind."--Spanish Proverb

Faworki - Chrust (Poland) Recipe

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This recipe for Faworki - Chrust (Poland), by , is from The UWSP Multicultural Affairs Department Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
KM
Added: Thursday, March 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cups flour
11/2 Tbsp. fat
5 egg yolks
1 Tbsp. rum
salt
fat for frying
vanilla sugar for sprinkling

Directions:
Directions:
Cut butter into flour, add rum and as much egg yolk so that the dough does not stick to the floor board while kneading. Beat dough against the board. If bubbles appear on the surface of the dough, cover and set aside for 1/2 hour. Cut small amounts of dough at a time, roll out thin (1/8 inch), flour the board as little as possible. Cut up in strips 1 inch wide by 3-4 inches long, cutting the ends diagonally. Cut a slit lengthwise in the center of each strip (about 1 1/2 inches) and pull through one end of the strip through opening, level. Fry the faworki while they are still damp. Heat fat, test for temperature, fry a few at a time in enough room so they float freely. Fry on both sides to light gold. Remove with a fork, drain each piece, place on absorbent paper. When the faworki cool a little, remove to a plate, sprinkle profusely with powdered vanilla sugar.

 

 

 

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