Angel Wings (Faworki) with yeast
Fat Thursday 2024 is slowly approaching. How quickly the time passes. I feel like I just ate a lot of delicious donuts and chruściki, but that was almost a year ago. Like every year, during this period, I focus on home baking and I will definitely make delicious donuts and maybe I will also try carnival roses, but everything will become clear a bit later. However, I am already checking some of my carnival recipes and even implementing some of them. One such recipe is the recipe for Angel wings with yeast, which I want to share with you today. These yeast faworki are fluffy and soft on the inside and slightly crispy on the outside. Drizzled with icing, they taste phenomenal.
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Ingredients for Angel Wings (Faworki) with yeast.
- 400 g all-purpose flour + extra for dusting
- 20 g fresh yeast
- 180 ml lukewarm milk
- 1 egg “M”
- 1 medium egg yolk
- 60 g melted butter, cooled
- 5 ml vanilla extract (1 tablespoon)
- 40 g powdered sugar
- 1/4 teaspoon of salt
- 5 ml vinegar (1 tablespoon)
Icing:
- 250 g powdered sugar
- 20 ml boiling water (2 tablespoons)
- 20 ml lemon juice (2 tablespoons)
Additionally:
- quite a lot of oil for frying
How to make Angel Wings (Faworki) with yeast.
Pour the milk into a bowl, add the crushed yeast, mix for a while and add 3 tablespoons of flour taken from the whole amount of required flour. Mix and set it aside for 10 minutes.
Put the egg and yolk in a large bowl (I use a kitchen mixer), pour in the vanilla and powdered sugar. Whisk for 4 minutes. Next, pour in the flour sifted through a sieve, add vinegar, salt and add the risen yeast. Knead for 4 minutes, then pour in the melted butter and continue kneading for 10 minutes. Place the kneaded dough in a bowl, cover with a kitchen cloth and set it aside in a warm place to rise for an hour and 15 minutes to an hour and 30 minutes.
Place the risen yeast dough on the kitchen counter, sprinkle with a little flour and knead for a moment. Then roll out the dough thinly to a thickness of about 0.5 – 0.8 centimetres. Cut strips from the dough, 2.5 – 3 centimetres wide and 10 – 12 centimetres long. In the middle of each strip, make a small cut, through which pass one end of the dough and shape it into a faworek. Place the faworki on the kitchen counter or on a board lightly sprinkled with flour, cover with a kitchen cloth and leave to rise for 20 – 25 minutes.
Pour a large amount of oil into a relatively wide and deep pot, heat it up and when it is hot, reduce the heat to medium (oil temperature 170 degrees Celsius). Place the risen faworki in the hot oil and fry until golden brown on both sides, for about 2 minutes in total. Place the fried faworki on a plate lined with a paper towel and set them aside to cool.
Pour sifted powdered sugar into a bowl, add lemon juice and boiling water. Stir for a moment with a hand whisk so that the sugar dissolves a little. Thoroughly pour the icing over the cold faworki.
Good to know when making Angel Wings (Faworki) with yeast.
The fresh yeast can be replaced with instant yeast. In this case, add 5 g of instant yeast.
The ingredients used to prepare the yeast dough should be at room temperature.
The given amounts of ingredients will yield approximately 34 pieces of faworki. Of course, the number of faworki obtained depends mainly on their size. The thickness to which you roll out the dough will also determine whether your faworki will be thin or thick.
Instead of icing, faworki can be sprinkled with powdered sugar. If you prefer a slightly thinner icing, add a little more lemon juice or water.
Are you looking for recipes for Fat Thursday? If so, try our recipe for Twisted donuts – kkwabaegi.
