Indulge in a celestial treat that will transport your taste buds to a realm of pure bliss. Faworki, or Angel Wings, are light, crispy pastries infused with the tantalizing aroma of freshly squeezed lemon and dusted with a veil of powdered sugar. Each delicate bite melts in your mouth, releasing a burst of heavenly flavors that will leave you craving for more.
Preparation Details
- Preparation Time: 45 minutes
- Cooking Time: 15 minutes
Number of Servings and Serving Size
Servings: 24 pieces (ideal serving size: 4-6 pieces per person)
Nutritional Information (per 4 pieces)
- Calories: 230
- Total Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Protein: 3g
Ingredients (in grams)
- 250g all-purpose flour
- 1g salt
- 25g granulated sugar
- 120ml warm milk
- 7g active dry yeast
- 2 large eggs, separated
- 50g unsalted butter, melted and cooled
- Zest of 1 lemon
- 700g vegetable oil for frying
- 100g powdered sugar for dusting
Method of Preparation
- In a large bowl, whisk together the flour, salt, and granulated sugar. Create a well in the center.
- In a separate bowl, combine the warm milk and active dry yeast. Let it sit for 5 minutes until the yeast becomes foamy.
- Add the egg yolks and melted butter to the milk mixture, then pour it into the well in the dry ingredients.
- Using a wooden spoon or your hands, gradually incorporate the dry ingredients into the wet mixture until a sticky dough forms.
- Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp towel, and let it rise for 1 hour in a warm place.
- On a well-floured surface, roll out the risen dough into a large rectangle, about 1/4 inch thick.
- Using a pizza cutter or a sharp knife, cut the dough into long, thin strips, approximately 1/2 inch wide and 4 inches long.
- In a deep pan or Dutch oven, heat the vegetable oil to 350°F (175°C).
- Working in batches, carefully add the dough strips to the hot oil and fry for 2-3 minutes until golden brown, flipping occasionally.
- Transfer the fried faworki to a paper towel-lined plate to drain excess oil.
- While still warm, toss the faworki with the lemon zest and generously dust with powdered sugar.
Tips for Culinary Success
- Use room temperature ingredients for the best results.
- Knead the dough well to develop gluten, which will give the faworki a light and crispy texture.
- Fry in small batches to maintain the oil temperature and prevent overcrowding.
- Dust with powdered sugar immediately after frying for maximum sweetness and flavor.
FAQs
Q: Can I make the dough in advance?
A: Yes, you can refrigerate the dough for up to 24 hours before frying. Allow it to come to room temperature before rolling and cutting.
Q: Can I use a different oil for frying?
A: While vegetable oil is recommended, you can also use canola or peanut oil. Avoid oils with low smoke points.
Q: How should I store leftover faworki?
A: Store them in an airtight container at room temperature for up to 3 days. Reheat in a 350°F (175°C) oven for 5 minutes to crisp them up.