For the crispiest faworki, make sure the oil is at the correct temperature. If the oil is too hot, the faworki will brown too quickly on the outside and remain doughy inside. If the oil is not hot enough, they will absorb too much oil and become greasy. Resting the dough is crucial as it allows the gluten to relax, making it easier to roll out thinly. Don't skip this step! Feel free to experiment with different flavorings. A splash of lemon or orange extract can add a delightful citrusy note. Faworki are best enjoyed fresh, as they tend to lose their crispness over time. However, you can store them in an airtight container at room temperature for up to 2 days.
Faworki (Polish Chrusciki)
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PREP TIME20 mins
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COOK TIME2 mins
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TOTAL TIME22 mins
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SERVING20 People
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VIEWS9
Delicate, airy, and utterly irresistible, Faworki are the quintessential Polish treat, especially beloved during Carnival. These crispy, golden twists, lightly dusted with confectioners' sugar, offer a delightful melt-in-your-mouth experience. Prepare to be enchanted!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate17 g
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Cholesterol66 mg
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Fiber0 g
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Protein3 g
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Saturated Fat2 g
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Sodium20 mg
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Sugar4 g
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Fat5 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
In a large bowl, whisk together the flour, egg yolks, sour cream, sugar, softened butter, rum (or vanilla extract), and salt. Mix until a shaggy dough forms. (5 minutes)
02
Step
30 mins
Turn the dough out onto a lightly floured surface and knead gently for 2-3 minutes, until it comes together into a smooth, elastic ball. Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes (or up to an hour). (30 minutes)
03
Step
15 mins
On a lightly floured surface, roll out the dough as thinly as possible, ideally to about 1/8 inch thickness. Use a sharp knife or pastry wheel to cut the dough into strips that are approximately 4 inches long and 3/4 inch wide. (15 minutes)
04
Step
10 mins
Make a slit in the center of each strip, about 1 inch long. Gently twist and pull one end of the strip through the slit, creating a twisted ribbon shape. (10 minutes)
05
Step
10 mins
In a deep-fryer or large, heavy-bottomed saucepan, heat the vegetable oil to 350°F (175°C). Test the temperature by dropping a small piece of dough into the oil; it should sizzle and turn golden brown within seconds. (10 minutes)
06
Step
5 mins
Carefully fry the pastry twists in batches, being careful not to overcrowd the pan. Fry for about 1 minute per side, until they are golden brown and crispy. (5 minutes)
07
Step
2 mins
Remove the fried faworki with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil. (2 minutes)
08
Step
2 mins
While the faworki are still warm, generously dust them with confectioners' sugar. Serve immediately and enjoy! (2 minutes)
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RECIPE REVIEWS
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Mac Reichert
Jun 22, 2025Thank you for this recipe! It brought back so many childhood memories. I added a little lemon zest to the dough, and it was delicious.
Maurine Champlin
Jun 20, 2025I've made Faworki before, but this recipe is by far the best. The dough was so easy to work with, and they turned out perfectly crispy.
Autumn Keebler
Jun 20, 2025I tried this recipe and it was great. I recommend it to everyone.
Wilson Fisher
Jun 20, 2025These were amazing! My family devoured them in minutes. The rum adds such a lovely warmth.