Beer Crust with a Hint of Cardamom and Orange Zest

Prepare a large bowl. Place a fine-mesh sieve in it and sift the all-purpose flour through it. This step is very important as it aerates the flour, contributing to the lightness of the faworki. Add salt and ground cardamom to the sifted flour. Mix the dry ingredients with a whisk or spoon to distribute them evenly.

In a second, smaller bowl, place the egg yolks, softened butter, spirit, and beer. Wash the orange thoroughly and blanch it in boiling water, then grate its zest using a fine grater, adding it to the wet ingredients. Mix everything vigorously with a fork or a small whisk until the ingredients combine into a uniform, liquid mass. Don't worry if the butter doesn't completely melt.

Pour the mixture of wet ingredients into the bowl with the flour. Start mixing everything with a wooden spoon or spatula until the ingredients begin to combine. Then transfer the dough to a lightly floured work surface or countertop and start kneading by hand. Knead the dough for about 5-7 minutes until it becomes smooth, elastic, and stops sticking to your hands. It should have a consistency similar to pasta dough.

This is the most important step for achieving perfect flakiness. Form the dough into a ball, take a heavy rolling pin, and start striking the dough from above. Hit vigorously for about 5-10 minutes, occasionally folding the dough in half and continuing to strike. This process aerates the dough and creates air bubbles that will turn into crispy bubbles during frying. After this treatment, the dough will become more compact and smooth.

After kneading the dough, wrap it tightly in plastic wrap or place it in a bag. Let the dough rest for at least 30 minutes at room temperature (or up to an hour in the refrigerator). This time will allow the gluten in the dough to relax, making it more elastic and easier to roll out very thinly.

Rested dough divide into 3-4 equal parts. Leave one part on the work surface, and cover the rest with plastic wrap or a cloth to prevent drying out. Very gently dust the work surface with flour. Start rolling out the dough as thin as possible, ideally to a thickness of 1-2 mm, until it is almost transparent. Rotate the dough while rolling to prevent sticking.

When the dough is very thin, use a pastry cutter or pizza knife to cut it into strips about 3-4 cm wide. Then, cut each strip into diagonal pieces about 10-12 cm long, creating diamonds.

Take one diamond-shaped piece of dough. In the middle, along the longer axis, make a cut about 3-4 cm long with a knife. Then take one of the shorter ends of the diamond and pass it through the cut you made, gently twisting it to the other side. This will create the characteristic bow shape. Place the finished angel wings on a lightly floured board or tray, covering them with a cloth to prevent them from drying out while waiting to be fried.

In a wide, large pot or deep skillet, heat the oil. There should be enough oil for the angel wings to float freely (at least 3-4 cm deep). The oil should reach a temperature of about 175-180°C. If you don't have a thermometer, drop a small piece of dough in – if it immediately rises to the surface and starts frying vigorously, creating bubbles around it, the fat is ready.

Gently place the angel wings into the hot oil, in batches of 3-4 pieces, so as not to drastically lower the temperature of the fat. Fry on each side for about 30-60 seconds, until they achieve a beautiful golden color. The angel wings fry quickly! Use two forks or tongs to turn and remove them.

Remove the fried angel wings from the oil using a slotted spoon or tongs and immediately transfer them to a large plate or tray lined with several layers of paper towels. The towel will absorb the excess fat, making the angel wings crispier and less caloric.

Once all the angel wings are fried and slightly cooled, transfer them to a large platter, creating an appetizing mound. Just before serving, use a small sieve to generously dust them with powdered sugar. Serve immediately when they are at their tastiest and crispiest.