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Faworki


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Ingredients

35 piece(s)

Faworki

  • 230 g plain flour
  • 4 egg yolks
  • 20 g Butter
  • 25 g rum or vodka
  • 75 g sour cream
  • Pinch salt
  • Approximately 500 g oil, for frying
  • Icing sugar to dust
  • 6
    35min
    Preparation 5min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
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Recipe's preparation

  1. Place
    all ingredients into TM bowl and with dial set to closed lid position Closed lid, knead for 1.5
    minutes
    at Interval speed Dough mode.



    Divide
    into three equal portions and roll out thinly on floured ThermoMat. (1-2mm thickness)



    Cut
    into strrips approximately 10-12 cm long and 3cm wide. Shape faworki by cutting
    a slit down the centre of each and pulling one end through to form a loose curled
    shape.



    Heat
    oil to around 190ºC. (Use thermometer to
    make sure you maintain correct temperature.)
    Deep fry till golden colour
    and place onto paper towels to drain.



    Dust
    generously with icing sugar and serve warm if possible.



    These
    will keep in an airtight container for a few days.

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Comments

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  • Delicious! I will definitely be making these...

    Submitted by AniaiJeremy on 19. December 2016 - 19:39.

    Delicious! I will definitely be making these again. Tasted just like the ones my mum would make.

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