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Flavor twists: Add a hint of lemon or orange zest to the dough for a citrusy twist.
Chocolate drizzle: For a more indulgent treat, drizzle melted chocolate over the fried Faworki before dusting with powdered sugar.
Cinnamon sugar: Instead of powdered sugar, toss the Faworki in a mixture of cinnamon and granulated sugar for a spiced version.
FAQs:
1. Can I make Faworki ahead of time? Yes, you can make the dough in advance and refrigerate it for up to 24 hours. When you’re ready to fry, just roll out and cut the dough as instructed.
2. Why do some recipes call for vodka in Faworki dough? Vodka helps the dough stay crisp by reducing the moisture content. It evaporates during frying, leaving the Faworki extra crunchy. If you prefer not to use vodka, you can substitute with a little extra water or simply skip it.
3. Can I use a different fat instead of butter? Yes, you can use lard or vegetable shortening in place of butter for a slightly different flavor, but butter will give the Faworki a richer taste.
4. How do I know when the Faworki are ready to be fried? The oil should be hot but not smoking, around 350°F. You can test it by dropping a small piece of dough into the oil; it should sizzle and rise to the top within a few seconds. If it browns too quickly, lower the heat.
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