(An 1856 recipe)
Fried in deep fat, most often with lard. Made from “beaten up dough”, Faworki should be exceptionally light and delicate, covered with numerous bubbles.
1 lb flour
20 grams powdered sugar
7 egg yolks
4 whole eggs
¼ shot glass of Arak (Anise Liquor)
1 tablespoon of sweet, fresh cream
Combine ingredients together, knead vigorously and better yet pound the dough with the roller.
Roll out dough as thinly as possible; cut into long slanting stripes and fry in a hot pan over lard (it can substitute today with canola oil) – be careful that the heat is even and consistent throughout, but not to strong.
Remove the fried Chrusts onto wax/tissue paper – and when the oil settles, sprinkle with vanilla sugar immediately.