Warsaw Faworki 🎀

Method

1. 1

   Work flour, yolks, sour cream, softened butter, sugar, salt and vanilla into a smooth dough; add the spoon of spirit — it keeps the faworki from drinking oil.

2. 2

   Rest 30 minutes, then roll paper-thin (1 mm) — the thinner, the more they shatter.

3. 3

   Cut 4 x 7 cm rectangles; slash a 3 cm slit in the middle and pull one end through to tie the bow.

4. 4

   Fry in 180°C lard in shallow bath, once each side, until chestnut-gold and pocked with bubbles.

5. 5

   Drain on paper, shower with powdered sugar through a sieve, and eat the same day — tomorrow they chew.