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Honey Faworki (Crispy Twists with a Honey Twist)

Desserts Regional Cuisine of Poland 90 min Hard 21 wyświetleń ~24.92 PLN - (0)
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Description

Classic Polish faworki (chrust) with a honey twist — thin, crispy strips of dough fried in deep fat, finished with a warm honey syrup and powdered sugar. The recipe combines traditional rolling and quick frying techniques with the addition of honey in the dough and glaze, resulting in a deeper flavor and a pleasantly crunchy texture. Perfect for the holiday table, with coffee, or as an elegant dessert for family occasions. In the description, you will find detailed step-by-step instructions: how to achieve the right thinness of the dough, how to shape classic knots, how to control the oil temperature, and how to prepare a honey glaze that is not overly sweet but enhances the aroma. Visually, the dish presents itself as golden, light strips with a thin, shiny layer of honey and a delicate dusting of powdered sugar.

Ingredients Used

Ingredients (12)

Servings:
6
  • Wheat flour 500 g
  • Chicken egg 3 szt. (~180 g)
  • Egg yolk 2.2 szt. (~40 g)
  • 18% cream 60 ml
  • Wildflower honey 120 g
  • Butter 50 g
  • Vodka 30 ml
  • Rapeseed oil 1000 g
  • Powdered sugar 100 g
  • 🌿 Przyprawy
  • Salt 1 g
  • ✨ Opcjonalne
  • Vanilla sugar 8 g
  • Lemon juice 20 ml
💰 Szacowany koszt dania: ~24.92 PLN (4.15 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Prepare all ingredients at room temperature: take out the butter and eggs about 30 minutes before starting. Measure the flour and sift it into a large, clean bowl (about 28 cm in diameter). Sifting will aerate the flour and remove lumps.

Ingredients: Wheat flour, Butter
Use a large metal or ceramic bowl (at least 3 l), a sieve with holes about 3 mm, and a measuring cup. Sift the flour directly into the bowl to avoid making a mess on the countertop.

Cake

2

To the sifted flour, add salt (1 g) and make a wide indentation (pocket) in the center. In a separate bowl, beat the eggs and yolks with a fork to combine the whites with the yolks. Pour the beaten eggs into the indentation in the flour.

Ingredients: Wheat flour, Egg yolk, Salt
Use a fork or whisk to beat the eggs. Do not pour cold ingredients directly into the flour; room temperature ingredients mix more evenly.
3

Pour the melted and cooled butter (50 g) at a lukewarm temperature into the eggs, add the cream (60 ml), honey (40 g), and vodka (30 ml). Start mixing the ingredients in the center with a fork, gradually incorporating the flour from the sides until a thick, sticky mass forms.

Ingredients: Wheat flour, 18% cream, wildflower honey, Butter, Vodka
The butter should be warm, but not hot (up to a maximum of 40°C). Use a wooden spoon or spatula if the mixture is too thick. If you are using a mixer, use the dough hook on low speed.
4

Transfer the dough to a lightly floured surface and knead vigorously for 8–10 minutes by hand until it becomes smooth, elastic, and less sticky. The dough should have a uniform texture and a slight sheen — if it is too dry, add 1 tablespoon of cream; if too sticky, sprinkle with a little flour.

Ingredients: Wheat flour, Egg yolk, 18% cream, Butter
If you have a stand mixer with a dough hook, knead on medium speed for 5–7 minutes. If kneading by hand, grease your hands with a little oil to prevent sticking. Do not knead longer than indicated to avoid the dough becoming too elastic.
5

Form a ball from the dough, wrap it tightly in plastic wrap, and let it rest for 30 minutes at room temperature. The resting period will allow the gluten to relax, making it easier to roll out thin sheets.

Ingredients: Wheat flour
Use plastic wrap or cover the bowl with an inverted cutting board. Do not put the dough in the fridge — it will become too cold, hard, and difficult to roll out.

Rolling and Shaping

6

Divide the dough into 4 equal parts. Work with one part at a time, keeping the others covered with plastic wrap. Roll each piece out thinly — the thinner, the better; aim for about 1–2 mm thickness. If you have a pasta machine, pass the dough through the settings several times to achieve a very thin strip.

Ingredients: Wheat flour
Use a rolling pin and lightly dust the surface with flour (don't overdo it with the flour, as the faworki will become heavier). If the dough shrinks while rolling, set it aside for 5 minutes, covered with a cloth, to let the gluten rest.
7

Cut strips from the rolled-out sheet, 4 cm wide and 12–15 cm long. In the center of each strip, make a vertical cut about 3–4 cm long and thread one end of the strip through it, creating a classic knot (faworek).

Ingredients: Wheat flour
Use a pizza cutter or pastry wheel to cut even strips. Holding the strip by both ends, gently thread one side through the slit – do not pull too hard to avoid tearing the dough.

Frying

8

In a large, deep pot (minimum diameter 24–26 cm), pour in canola oil to a depth of 6–8 cm. Heat the oil to a temperature of 170–175°C. If you don't have a thermometer, drop in a small piece of dough: it should sizzle immediately, float, and brown within 30–45 seconds.

Ingredients: Rapeseed oil
Use a frying thermometer if you have one. A deep dish prevents splattering. Do not fry at too high a temperature (above 180°C) — the faworki will brown on the outside while remaining raw on the inside.
9

Fry the angel wings in batches (a few pieces at a time, do not overcrowd the pot), turning them 15–20 seconds after the first browning, for a total of about 30–45 seconds per batch, until they are golden and crispy. Remove with a slotted spoon to paper towels to drain excess fat.

Ingredients: Wheat flour, Rapeseed oil
Use a slotted spoon or tongs for frying. The oil temperature may drop after adding the angel wings — adjust the flame to maintain 170–175°C. If the angel wings are too greasy after draining, let them drain longer on paper towels.

Glaze and serving

10

Prepare the honey glaze: in a small saucepan, heat the remaining honey (80 g) with 1–2 tablespoons of water (15–30 ml) and optionally lemon juice (20 ml) over low heat for 1–2 minutes — just to thin the honey, do not boil vigorously. Set aside for a moment to cool down a bit.

Ingredients: wildflower honey, Vanilla sugar, Lemon juice
Use a small saucepan with a thick bottom and a wooden spoon for stirring. If you are adding vanilla sugar (optional), sprinkle it into the honey at the end of heating and mix quickly.
11

When the angel wings are still slightly warm (not hot), quickly and gently dip them with the paper side in the warm glaze or brush a thin layer of honey. Then arrange them on a platter and generously sprinkle with sifted powdered sugar (100 g). Serve immediately.

Ingredients: wildflower honey, Powdered sugar
Use a kitchen brush or a small spoon to apply the honey. Do not drizzle cold angel wings with honey — they may be too hard and the glaze won't adhere evenly.

Serving

12

Arrange the angel wings on a tray in layers with parchment paper between the layers if you plan to serve them later the same day. Decorate with additional sifted powdered sugar and possibly a bit of lemon zest for flavor.

Ingredients: Powdered sugar
The best are fresh, crispy angel wings served within a few hours. If you make them in advance, don't overdo it with the honey — the crispiest will be those with minimal glazing.

Fun Fact

💡

Faworki, also known as chrust, have a long history in Central European kitchens; in the past, pastry chefs added alcohol (vodka or spirits) to the dough so that during frying, the dough would not absorb much fat and would remain crispy.

Best for

Tłusty Czwartek Świąteczny stół Przyjęcie rodzinne Kawa z przyjaciółmi

Tips

🍽️ Serving

Serve the angel wings immediately after preparation, slightly warm. Whipped cream goes perfectly alongside coffee or tea, as well as a compote of dried plums for winter as a contrasting addition. Layer them on a platter with parchment paper to prevent them from sticking together too quickly.

🥡 Storage

Store in an airtight container at room temperature for up to 24 hours — they lose their crunch over time. To refresh them, place in an oven preheated to 150°C for 2–3 minutes. Do not freeze honey faworki — the glaze will become glossy and lose its texture after thawing.

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