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Beer Chrust with a Citrus Note - photo 1
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Beer Chrust with a Citrus Note

Desserts Cakes and Bakes New Year's Eve 120 min Medium 4 wyświetleń ~24.31 PLN - (0)
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Description

Rediscover a classic of carnival baking! Our recipe for chrust, also known as faworki, is enhanced with light beer and aromatic orange zest. The beer, thanks to its carbon dioxide and yeast content, acts as a natural leavening agent, giving the dough unparalleled lightness and creating characteristic, crispy bubbles on its surface. The addition of spirits ensures that the faworki do not absorb excessive fat during frying, remaining delicate and crunchy. The subtle hint of orange balances the sweetness and introduces a refreshing note. The finished faworki are as thin as parchment, golden, and literally melt in your mouth. Served on a large platter, generously dusted with powdered sugar, they are not only a delicious dessert but also a beautiful decoration for the table during Fat Thursday, family gatherings, or parties.

Składniki (10)

Servings:
6
  • Mąka pszenna tortowa typ 450 500 g
  • Żółtka jaj 5.4 szt.
  • Light beer (lager) 200 ml
  • Butter 50 g
  • Rectified spirit (95%) 1 łyżka
  • Powdered sugar (for the cake) 20 g
  • Rapeseed oil (for frying) 66.7 łyżek
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • Orange zest 10 g
  • Powdered sugar (for dusting) 100 g
💰 Szacowany koszt dania: ~24.31 PLN (4.05 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the dough

1

In a large, wide bowl, sift the all-purpose flour, powdered sugar (20g), and salt. Sifting is important as it aerates the flour, contributing to the lightness of the dough. After sifting, using a spoon or your hands, create a deep well in the center of the mound, resembling a volcano crater.

Ingredients: Mąka pszenna tortowa typ 450, Powdered sugar (for the cake), Salt
Use a large bowl to have the freedom to mix the ingredients. A flour sifter or a regular fine kitchen sieve will be perfect. Don't skip the sifting!
2

In a separate, smaller container (e.g., a bowl or jug), combine all the wet ingredients. Using a fork or a small whisk, vigorously beat the egg yolks, then add the beer, melted and slightly cooled butter, and spirits. If using, add the freshly grated orange zest now. Mix until you achieve a smooth, liquid mixture.

Ingredients: Żółtka jaj, Light beer (lager), Butter, Rectified spirit (95%), Orange zest
Make sure the butter is not hot! Hot butter could 'scramble' the yolks, creating lumps. It should be liquid, but at most lukewarm to the touch.
3

Slowly pour the mixture of wet ingredients into the well made in the flour. Using a fork or spoon, begin to gently mix, gradually incorporating the flour from the edges to the center, until all the ingredients come together into a compact, slightly sticky ball of dough. Don't worry if at this stage the dough looks tough and uneven.

Do not knead the dough too vigorously in the bowl. The goal is just to combine the ingredients enough so that they can be transferred to the work surface.
4

Transfer the dough to a lightly floured pastry board or kitchen countertop. Now comes the key step: aerating the dough. Instead of traditional kneading, we will be 'beating' it. Use a heavy wooden rolling pin and strike the dough for about 10-15 minutes. Flatten it with the strikes, fold it in half, and strike again. Continue until the dough becomes smooth, elastic, and visible air bubbles appear. This is the secret to super crispy angel wings!

It's a loud but very important process! You can wrap the dough in a clean linen cloth to avoid a mess. Alternatively, you can pass the dough through a meat grinder 2-3 times. The finished dough will be smooth and elastic.
5

Form the dough into a ball, wrap it tightly in plastic wrap or place it in a zip-lock bag and put it in the refrigerator for at least 30 minutes, preferably for an hour. Chilling the dough will allow the gluten in the flour to 'rest', making it easier to roll out the dough very thin.

Do not skip the cooling step. The dough right after kneading will be too elastic and will shrink while rolling, making it impossible to achieve the proper thickness.

Rolling and shaping

6

After cooling, take the dough out of the fridge and divide it into 3-4 equal parts. Work with one part at a time, keeping the remaining ones wrapped in plastic to prevent them from drying out. Roll each portion of dough into a very thin sheet. It should be as thin as possible, almost transparent – you should be able to see the pattern of the countertop through it.

The best tool will be a heavy, smooth rolling pin. Dust the work surface with flour only minimally, so the dough doesn't stick. If you have a pasta machine, you can use it by passing the dough through the rollers, gradually decreasing the thickness.
7

Using a pastry wheel (a crimping wheel) or a sharp knife, cut the rolled-out dough into long strips about 3-4 cm wide. Then, cut each strip into shorter rectangles about 12-15 cm long.

Using a pastry wheel will give the angel wings a traditional decorative edge, but a regular knife or pizza cutter will also work. Try to make all the angel wings a similar size so they fry evenly.
8

In the center of each rectangle, make a longitudinal slit about 4-5 cm long with a knife. Then, take one of the shorter ends of the rectangle and gently pass it through the slit you made, creating the characteristic shape of a 'bow' or 'ribbon'. Place the finished angel wings on a clean cloth or board, lightly dusted with flour.

Work gently to avoid tearing the thin dough. Do not stack the raw angel wings on top of each other, as they may stick together.

Frying and decoration

9

In a wide, flat pot or a deep pan, heat the oil. There should be enough oil (at least 3-4 cm deep) for the angel wings to float freely in it. The oil must reach a temperature of about 175-180°C. To check this without a thermometer, drop a small piece of dough - if it immediately rises to the surface and starts frying intensely, creating lots of bubbles around it, the oil is ready.

Ingredients: Rapeseed oil (for frying)
The best option is a pot with a thick bottom that distributes heat evenly. If the oil temperature is too low, the angel wings will soak up the fat, and if it's too high, they will burn on the outside while remaining raw on the inside.
10

Carefully place the angel wings into the heated oil, frying them in batches of 3-4 at a time. Do not overcrowd the pot to avoid drastically lowering the oil temperature. Fry on each side for about 30-60 seconds, until they achieve a beautiful, light golden color. The angel wings fry quickly!

Use long kitchen tongs or two forks to turn the angel wings. Be careful, hot oil may splatter.
11

Once ready, remove the golden angel wings from the oil using a slotted spoon or tongs and place them on a large plate or tray lined with several layers of paper towels. The towels will absorb excess fat, making the angel wings crispier.

Do not stack hot angel wings in a high pile immediately after frying. Let them 'breathe' for a moment on a paper towel so that the steam can escape, which will prevent them from becoming soggy.
12

Once all the angel wings are fried and slightly cooled (but still warm), transfer them to a large platter or serving dish. Using a small sieve, generously dust them with powdered sugar. Don't hold back on the sugar - it should create a thick, 'snowy' layer on the angel wings.

Ingredients: Powdered sugar (for dusting)
Sprinkling warm angel wings causes the powdered sugar to slightly melt and adhere better to them. Serve immediately after preparation, as they taste best then.

Fun Fact

💡

The tradition of frying angel wings (chrust) in Poland is closely related to the carnival season, especially to Fat Thursday and the last days before Lent. It was a way to 'use up' supplies of fat, eggs, and flour before the start of Lent, during which abstinence from such foods was observed.

Best for

Tłusty Czwartek Karnawał Sylwester Spotkanie rodzinne

Tips

🍽️ Serving

Angel wings look best arranged in a tall, artistic pile on a large, flat platter or cake stand. Before serving, they can be gently dusted with powdered sugar again. They look beautiful and inviting, serving as the centerpiece of the dessert table.

🥡 Storage

Angel wings are best on the day they are made, when they are at their crispiest. If there are any leftovers, store them in a loosely closed container (e.g., a cookie tin) lined with paper, at room temperature for up to 2 days. A tight seal may cause them to soften from moisture. Do not store in the refrigerator.

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