Faworki (Chrust) - made for Tuesday before Ash Wednesday.
- 2 cups of flour
- 2-3 egg yolks
- 2 TBS soft butter
- 2 TBS of confectioners sugar
- 1/3 cup of sour cream
- 1 TBS of 6% white vinegar or alcohol
- 2 TBS of rum
- lard or oil for frying
Mix butter, egg yolks, sugar, and alcohol or vinegar together. While mixing, slowly add flour. Knead the dough. Keep beating and kneading the dough for 15 minutes. When ready, put it in a bowl, cover, and let stand in a cool place for an hour.
Roll dough on the board till it is very thin. Cut 2x7 inch strips, make a slit in the middle and pull one end through it.
In a deep frying pan heat the lard (oil). To test the readiness of oil, put a small piece of dough in it if it immediately comes to the surface the temperature is right. Put 4-5 strips at a time and deep fry on both sides. Take out and place on a paper towel. Sprinkle with confectioner's sugar.