My mom’s Faworki known as Beignet/ Faworki mojej Mamy

Last weekend finally I had some time for myself. We have an unexpected guest in the house, but still I managed to make time and work a bit on new recipes and pictures. I’m sure by now, at least some of you realized that bread is THE thing for me, but obviously I cannot post only bread recipes here- however I’m afraid you have it coming anyway ihhihiiiii I was going through my recent projects, and it occurred to me that I have not taken a good picture for a long time. The truth is, I’m not able to do these things under time pressure- if you remember my last post you know what I’m talking about. Maybe it’s strange, but when I’m in a hurry or I work on two recipes at the same time, in the end I never post anything. Also, lately I’ve been looking for some photo inspiration, and was wondering what I could bake/cook you name it, and then take a picture of it, just to have this feeling that it’s new, fresh, promising….So just to let you know that I played with the camera settings more then usual, and here is the effect. I don’t know if the pictures are fine or not- but I’m sure I will continue this way- I’m trying to establish my style. Your comments are very much appreciated!

Like I mentioned before, we have an unexpected guest and I had to make something quick, sweet and tasty for Sunday afternoon for the three of us and there you go! I suddenly remembered this old recipe. Faworki! I’m a child of communism- in case you didn’t know 😀  When I was little I remember there was nothing in the shops. I mean NOTHING. The country was poor, and the shelves in the grocery stores were empty. Children don’t care about politics and ideology as you know, so for us it was a torture. My mom would do anything to make us happy, like every mom of course, and on many occasions she was making Faworki. These cookies are also very popular in Luxembourg and in France, and known here as beignet. I’m pretty sure you can call them doughnuts too. This recipe is very easy, and for my mom it was a matter of minutes to prepare the pastry and to fry Faworki. My sister and I were waiting unpatiently until it was finished!! These cookies are typical for the advent time, just before Easter, as they are very simple and sort of modest in their flavor, so it is also a part of my culture for this particular time of the year. I do not practice any religion as such, but I was raised in the country where people do believe, so fasting period was very important- so were those moments when you could make an exception and have some Faworki. The truth is, Faworki are perfect with the morning or afternoon tea/coffee and you can make them easily anytime you want 🙂

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Ingredients

Makes about 50-60 faworki, preparation time- once you get a bit more practice- 15 min not more, frying time- 2-3 min max

  1. 500 g of each purpose flour
  2. 5 egg yolks
  3. 1 tablespoon of very strong alcohol- preferably 40% or more
  4. 3 tablespoons of very thick cream- I added 4 by the way
  5. pinch of salt
  6. 300 g of goose fat- you need it for the frying part- I used this one because it can stand very high temperatures without getting burnt, and it has no taste.
  7. icing sugar for the decoration

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Method

On a working surface assemble the dough- combine the flour, yolks, alcohol, pinch of salt and the cream. I divided the dough into two parts so it was easier to mix all ingredients evenly. Once you have two medium size balls, you have to spread them with the rolling pin. The dough needs to be thin- around 1 cm max. Now it’s the time to shape faworki. With a sharp knife cut the dough across into a few wide stripes- it really depends on you what the width is going to be. I made two sizes- very small ones and some bigger ones. The small ones you can see on the picture below. Each stripe needs to be cut and shaped into a lozenge/rhombus shape. I’m sure you can see it on the picture. The tricky part is when you make a cut across each lozenge- you score it/cut it across, in the middle of each piece of the dough, then you have to pull one end through the cut, to the other end of the rhombus, like below.

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In a big frying pan heat up the goose fat. When it’s really hot start placing faworki, one  by one, in the pan. Flip them almost immediately on the other side- the whole process should not take more than 2-3 min max. Faworki will gain some volume, also the color should be golden, not brown.

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When faworki are ready, place each on a paper towel. Dust them with some icing sugar- remember we do not add any sugar to the dough, so when you dust them, the flavor will be nice and gently sweet.

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I hope you are going to like my Faworki. They are easy to make and very tasty. Try it yourself!

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Polish version

 Wreszcie zdecydowalam sie na napisanie po polsku. Glowny powod to oczywiscie moja Mama, ktora wreszcie moze czytac te posty. Widze tez, ze sporo osob tu zaglada, wiec w sumie dlaczego nie. Ostatnio nie publikuje czesto- mam sporo innych zajec, i zamiast co tydzien, jak zwykle, publikuje co dwa tygodnie. Jak tylko uporam sie z kilkoma sprawami-glownie szukanie nowej pracy, moze tez nowe mieszkanie, z pewnoscia wroce do cyklu tygodniowego. Dla tych, ktorzy sledza moj blog oczywistym jest juz, ze moje pasje kulinarne ostatnio koncentruja sie wokol chleba i roznych technik pieczenia, ale zdaje sobie sprawe, ze nie moge publikowac tylko postow o chlebie. Obawiam sie niestety, ze i tak tych przepisow bedzie coraz wiecej 🙂 Mam nadzieje, ze zdolam Was zaciekawic i moze nawet namowic na wspolne pieczenie chleba. Odkad zaczelam to robic, mysle ze nie ma nic lepszego niz zapach maki swiezo wymieszanej z woda…Poezja! Nie ukrywam, ze w zwiazku z nawalem spraw, nie mam tez inspiracji do robienia zdjec. Nie umiem pracowac pod duza presja czasu, wiec ostatnio nawet jak udalo sie ukrasc chwilke na zrobienie fotki lub dwoch, nie bylam z nich zadowolona. W zeszla sobote mialam wreszcie chwilke dla siebie i moglam troche popracowac nad czyms nowym. Nie wiem czy podoba sie Wam efekt ostateczny, ale jest to z pewnoscia dobry poczatek dla mnie. Eksperymentowalam nieco z ustawieniami manualnymi, i mysle ze tak juz zostanie na dluzej. Chcialabym jakos ostatecznie zdefiniowac styl mojej fotografii, a to tylko przeciez praca i jeszcze raz praca. Wiec zabieram sie do roboty. Jesli macie jakies uwagi, chetnie uslysze, i z gory bardzo dziekuje. Jeszcze slowo wyjasnienia. Juz od bardzo dawna nie pisze po polsku, wiec mam nadzieje ze wybaczycie mi drobne bledy stylistyczne- mam szczescie, ze moja siostra nie moze tego czytac przed publikacja! Mysle, ze z czasem bedzie coraz lepiej- pewnie jak ze wszystkim, jest to kwestia wprawy.

W ostatnim tygodniu mamy niespodziewanego goscia w naszym malym domku- przyjaciel mojego chlopaka chwilowo u nas pomieszkuje. W niedziele postanowilam przygotowac jakis szybki deser, cos co dodatkowo moglo posluzyc jako wdzieczny obiekt do fotografowania. I wtedy przypomnialam sobie o faworkach, zwanych u mnie w domu chrustami. Jestem pewna ze je dobrze znacie! Nie wiem jak Wy, ale ja jestem dzieckiem komunizmu 😀 Pamietam jeszcze te czasy kiedy w sklepach nie bylo doslownie nic do kupienia, o slodyczach juz nie wspomne. Moja mama w chwilach kiedy chcialysmy z siostra zjesc cos dobrego, smazyla wlasnie te chrusty. Przepis jest prosty i stary jak swiat. I do tego, nie potrzebujecie za duzo czasu- wystarczy jakies 15-20 min i gotowe! W anglojezycznej wersji wspominam, ze chrusty sa popularne w Polsce, szczegolnie w okresie Adwentu i swiat Wielkiej Nocy. W Luksemburgu, gdzie mieszkam, i we Francji, tez je sie wlasnie w tym czasie. Tutaj sa nazywane beignet, choc musze Wam powiedziec, ze po luksembursku wlasciwie to sa faworki. Bylam zaskoczona ze nazwa jest tak podobna. To co, idziemy piec faworki??

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Skladniki

Z tego przepisu powinno wyjsc wiecej niz 60 faworkow, choc nie licze ich tak dokladnie. czas pieczenia- doslownie 2-3 min, nie wiecej, wyciagamy faworki z garnka jak tylko nabiora zlotego koloru.

  1. 500 g maki
  2. 5 zoltek
  3. 1 lyzka stolowa spirytusu
  4. 3-4 lyzki stolowe gestej smietany
  5. szczypta soli
  6. smalec do smazenia- mi wystarczylo jakies 300 g, uzylam smalcu gesiego- wytrzymuje bardzo wysokie temperatury i nie pali sie, dodatkowo nie ma smaku
  7. cukier puder do posypania

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Sposob przyrzadzenia

Na stolnicy wymieszac wszystkie skladniki razem- maka, zoltka, sol, smietana i spirytus. Moje ciasto podzielilam na dwie czesci i ugniotlam je osobno. Bylo mi latwiej, bo to ciasto jest dosc kruche- i nie jest to moj ulubiony typ prawde mowiac. Jak juz ciasto jest ugniecione, musicie je rozwalkowac na cienkie placki. Kazdy placek potnijcie na pasy- mniej lub bardziej szerokie, wedlug waszego uznania. Kazdy pas potnijcie na mniejsze paski- nadajac im ksztalt rombu. Kazdy romb przetnijcie po przekatnej- musicie zwyczajnie wykonac otwor, przez ktory bedziecie mogli przeciagnac jeden koniec rombu na drugi. Jesli dokladnie przyjrzycie sie zdjeciu ponizej, to bedzie to wyraznie widoczne, jaki ksztalt uzyskanie po przecieciu i przelozeniu jednego konca przez srodek rombu.

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W dosc duzym rondlu rozgrzejcie smalec- kiedy zacznie skwierczec mozna zaczac wrzucac faworki. Wlasciwie natychmiast musicie je przelozyc na druga strone. Powinny miec zlotawy kolor, nie brazowy!

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Faworki zaraz po wyciagnieciu trzeba polozyc na chwilke na reczniku papierowym, zeby odsaczyc smalec. Zaraz potem posypcie je cukrem pudrem i smacznego!

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25 thoughts on “My mom’s Faworki known as Beignet/ Faworki mojej Mamy

  1. Pingback: My mom’s Faworki known as Beignet/ Faworki mojej Mamy | Sarah's Attic Of Treasures

  2. Your mom is a wonderful woman to have made you guys these to keep you happy as a child.
    Great post my love, the lighting in the pictures is beauuutiful!

    One smaaaall comment – maybe consider reducing the blur? Just a bit so we can get more of the picture 🙂

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  3. They are absolutely stunning! My Berlin friend spoke about them the other day, her Granny had always made them for her! I had no idea what she was talking about but now I am all the wiser! Dziękuję!!

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  4. So much to love about this post ❤️ The photos are STUNNING! And recipe sounds gorgeous (what a lucky visitor!), and reading about your childhood is so interesting, thank you so much for sharing xxx have a great weekend!

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    • Linda darling I would do anything to make you come here 😉 I hope you’re ready for some more “trap” posts so finally I could hear that you’re on your way 😀 have a lovely weekend too xx

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  5. I’m not sure what you did with the camera settings, but the photos are absolutely, hands down lovely! The style is natural yet finished, so gentle and inviting…I totally want to try these now. Is there a good substitute for goose fat? Such a pretty set of photos, you nailed this Marta. 😉

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    • Haha thank you Bonnie! Honestly I didn’t do anything special, was just playing with the camera. I know it’s a long way before me, but I hope with time it will get only better and better. Instead of goose fat you can use just pork fat, I’m not sure about the vegetable oil- never tried it to be honest. Have a lovely weekend sweetheart xx

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    • My mom was great you know. Even if many years ago she was not really good at baking, still she would do her best 🙂 Frankly my dad was the one who was doing the job, he would bake and my mom cooked. Now she’s great at baking but I still love these faworki, even if so simple. Have a lovely weekend Ronit xx

      Liked by 1 person

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