Angel Wings with Powdered Sugar

Prepare all the ingredients and tools: measure the flour and sugars, take the eggs and butter out of the fridge for 15 minutes to let the butter soften slightly. Prepare a large bowl, a pastry board or wide countertop for rolling, a rolling pin, a knife or pastry cutter, a deep frying pot (about 20-24 cm in diameter), a candy thermometer (optional), and 2-3 plates lined with paper towels for draining.

Sift 300 g of flour onto a work surface or into a large bowl to aerate it and remove lumps. Make a large crater-shaped well in the flour (like a volcano). Into the well, crack 180 g of eggs (3 pieces), add 30 g of granulated sugar and 1 g of salt. Add 30 g of soft butter cut into small pieces and 50 g of 18% sour cream. If using, add 8 g of vanilla sugar to the center now.

Start kneading: use the handle of a knife or your fingers to gradually combine the flour with the eggs and the remaining wet ingredients, first mixing the center with a fork or your fingers, and then gradually gathering the flour from the sides. Once the ingredients are less crumbly, transfer the dough to a lightly floured work surface and knead by hand for 6-8 minutes until it becomes smooth, elastic, and stops sticking to your hands. The dough should have a compact, slightly elastic structure — if it is too dry, add 5 g of cream; if it is too sticky, add 10-15 g of flour.

Form the dough into a ball, wrap it in plastic wrap, and let it rest for 20-30 minutes at room temperature so that the dough relaxes slightly. Resting relaxes the gluten and makes it easier to roll out very thin sheets.

Prepare a rolling surface and sprinkle it lightly with flour. Divide the rested dough into 4 equal parts (it's easier to roll out smaller portions). Take one part and roll it out with a rolling pin as thin as possible — the thinner, the crispier the faworki will be. The thin dough should be almost translucent and smooth.

From the rolled-out sheet of dough, cut strips about 3-4 cm wide and 10-12 cm long. In the center of each strip, make a cut about 4-5 cm long. Pull one end of the strip through the cut, crossing it to the other side — this will create the characteristic twisted shape of the angel wings. Place the shaped angel wings on a floured tray.

Pour 1000 ml of rapeseed oil into a large, deep pot — it should have a layer of about 6-8 cm so that the angel wings can float freely. Heat the oil to a temperature of 170-180°C. If you don't have a thermometer, check with a piece of dough: place a small piece in — if bubbles appear immediately and the dough browns quickly (within 30-40 seconds), the oil is ready.

Gently place the angel wings into the heated oil one by one or a few at a time, using two spoons or tongs to assist. Fry for 1.5-2.5 minutes on each side (the time depends on the thickness), turning them with a slotted spoon until they are golden with slight air bubbles. A typical angel wing fries for a total of 3-5 minutes.

After frying, place the angel wings directly on a plate lined with paper towels to drain excess fat. Let them cool slightly for 3-5 minutes — they should be crispy but not hot inside.

When the angel wings cool to a slightly warm temperature (not hot), sift 80 g of powdered sugar generously through a sieve directly onto the angel wings, creating an even "snowy" layer. If you want to add vanilla flavor, you can mix the powdered sugar with the remaining vanilla sugar before sifting.

Arrange the angel wings on a large platter in a single layer or slightly overlapping for an impressive look. Serve at room temperature. The angel wings are best on the same day — they retain their crispness and freshness. For New Year's Eve 2025, place them next to cups of coffee, tea, or as a sweet snack on the cocktail table.

After frying, wait until the oil has completely cooled before straining or pouring it out. Dispose of it and set it aside for recycling according to local regulations, or pour it into a sealed jar for reuse only if the oil was used minimally and has not burned.