February 7, 2018 lyukum

Ukrainian Khrustyky | Polish Faworki

Ukrainian Khrustyky | Polish Faworki

It is cold today. My hands are freezing, and I can see my breath. I imagine street vendors somewhere in Europe doing what I do in my outdoor kitchen — making fresh, crunchy deep-fried treats for coming festivities.

Known as angel wings in English, they have different names in various national cuisines: chruščy, boží milosti, krostole, merveilles, faworki, chrusty, minciunele, khvorost, lancati, verhuny, cròstoli, žagarėliai, csöröge fánk, fasnachtschüechli, mutzenblätter, klejner, etc.

Ukrainian Khrustyky | Polish Faworki

Ukrainian Khrustyky | Polish Faworki

Cold is good for making them — it is easier to handle the dough, to shape it, to transfer it to the hot oil. In my family, this dessert was called khvorost, which means “brushwood for fire” in Russian. It does look like a bundle of firewood gathered in the woods during the snow blizzard, doesn’t it?

Ukrainian Khrustyky | Polish Faworki

Ukrainian Khrustyky | Polish Faworki

It was the first recipe I learned as a child, and it became my signature dish. I was extremely proud to be able to make these sweets for the whole family all by myself. They sort of disappeared from my adult menu. I don’t even remember when I made them for the last time. A request to make them for the coming Fat Thursday surprised me. I had no idea they are traditional carnival sweets! For me, making them was another chance to reminisce about my childhood, family, home. Thank you.

Ukrainian Khrustyky | Polish Faworki
Ukrainian Khrustyky | Polish Faworki
Print Recipe
Prep Time 30minutes
Cook Time 20minutes
Passive Time 12hours
Servings plates
Ukrainian Khrustyky | Polish Faworki
Print Recipe
Prep Time 30minutes
Cook Time 20minutes
Passive Time 12hours
Servings plates
Ingredients
Units:
Ingredients
Units:
Instructions
  1. Combine all the ingredients for the dough and knead it until smooth and elastic. Shape it into a ball, wrap with plastic, and let rest overnight in a refrigerator.
  2. Roll the dough 1/10" (2.5 mm) thin keeping it shaped as a rectangular. Cut it into strips 1" wide and 6" long. Cut a slit in the middle of each strip. Twist and pull one end through the slit twice.
    Ukrainian Khrustyky | Polish Faworki
  3. Ukrainian Khrustyky | Polish Faworki
  4. Fill a large saucepan with oil 1" deep. Bring it to 350F over high heat, then reduce the heat to medium. Fry shaped pastries in batches until golden brown and drain on a baking sheet lined with paper towels. Generously dust khrustyky with confectioners sugar and serve.
    Ukrainian Khrustyky | Polish Faworki
  5. Ukrainian Khrustyky | Polish Faworki
Recipe Notes

Ингредиенты

  • 300г пшеничной муки общего назначения
  • 4 желтка крупных яиц
  • 2 ст.л. бренди/водки/коньяка/рома
  • 1/4 ч.л. соли
  • 1/2 ч.л. сахара
  • 120г жирной густой сметаны
  • 1 л масла для жарки
  • 1/4 чашки сахарной пудры для посыпания

1. Смешиваем все ингредиенты для теста, вымесить, сформовать шар, завернуть в пленку и оставить в холодильнике на ночь (лучше) или на час в комнатной температуре.

2. С тестом легче обращаться, если оно холодное. Делим тесто пополам. Одна часть остается в пленке и в холоде, а другую раскатываем с отдыхами в холодильнике.

3. Есть миллион способов нарезания и скручивания раскатанного теста. У меня — прямоугольники и пропускание одного конца в дырочку дважды. Формуем хворост и снова в холодильник. Обязательно накрывать, это тесто легко пересыхает.

4. Наливаем масло глубиной 2-3см и нагреть до 180С. Жарим хворост поддерживая эту температуру масла, сначала на одной стороне, потом на другой. Укладываем на бумажное полотенце, чтобы убрать лишнее масло. А потом щедро посыпаем сахаром и подаем. Самый вкусный хворост только что пожаренный. Потом в нем начинается перераспределение влаги и он частично теряет хрусткость. Если хочется растянуть удовольствие на пару дней, то хранить его обязательно в плотно закрывающемся контейнере.

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