- Faworki - what do they consist of?
- Faworki - calories, nutritional values
- Dietary and gluten-free faworki
- Faworki around the world
Faworki, also known as brushwood or cookies, are ribbon-shaped shortbread cookies that are snapped up on a fat Thursday. In some parts of our country, faworki on beer (with beer) are very popular, thanks to which they are more fragile. Some housewives prepare yeast wings. Check what faworki look like in Poland and other countries, and what nutritional values and how many calories they have.
Faworki , also known as brushwood, crispbread, crispbread, also crepe, are thin, shortbread cookies in the shape of ribbons, fried in fat and sprinkled with powdered sugar.Faworkiare most often eaten together with donuts during carnival and fat Thursday or for last days, i.e. on Tuesday before Ash Wednesday.
The name "faworki" comes from the French word "faveur" which means a narrow ribbon. However - contrary to what the name suggests - the faworki do not come from France, but … from Germany and Lithuania. Some linguists are of the opinion that the word "faworki" has an origin similar to the word "favorite" meaning a mistress, a mistress, that is, someone desirable and appetizing, and this can also be used to describe faworki. Another theory is that the word "faworki" comes from the Fawor bakery in Poznań, whose employees reportedly prepared it for the first time. In turn, the name "brush" is of Slavic origin. Faworków shortcrust pastry could be associated with dry fuel collected in the forest.
Legend has it that the faworki were created by accident. One inexperienced confectioner, while preparing donuts, accidentally threw a narrow strip of dough into a pan of oil, which was then twisted into a braid. To avoid a pen alty for wasting the cake, the confectioner quickly took it out and sprinkled it with powdered sugar. The fried cake was so tasty, however, that others began to imitate it.
Faworki - what do they consist of?
Traditionally, Polish faworki are prepared from wheat flour, eggs, butter or lard, 12% thick sour cream, spirit and fried in lard or in oil. Faworki can also be prepared with beer (with beer), thanks to which the faworki are more fragile. Some housewives prepare yeast fowls.
It is important that the oil on which the wings are fried has a high smoke point, which means that it is suitable for long, deep frying. The higher the smoke point, the more the oil ismore resistant and stable during heating, therefore suitable for frying. Halfway through frying, the oil should be replaced with a new one (1 liter) and the old fat should be discarded.
Faworkishould not brown too much, they should be golden, not brown. Otherwise they will be too dry and hard. Faworki are picked out with a wooden stick and placed on paper towels. After cooling down, the leaves are sprinkled with powdered sugar.
Faworki - calories, nutritional values
| faworki (100g) | 1 faworek (approx. 17 g) | |
| Calories | 511 kcal | 87 kcal |
| Protein | 8.8 g | 1.5 g |
| Fat | 31.6 g | 5.4 g |
| Carbohydrates | 49.5 g | 8.4 g |
| fiber | 1.2 g | 0.2 g |
Dietary and gluten-free faworki
Faworki can be dietary. Those in the light version should be prepared with wholemeal flour, and instead of cream, choose natural yoghurt.
Gluten-free faworki, on the other hand, are prepared from gluten-free flour. You can choose, for example, rice, almond or coconut flour.
Faworki around the world
Faworki have been traditionally baked for a long time in Lithuania, Germany and Silesia. Depending on the region, they also had different names - cookies, brushwood, as well as crepes ( although this term also included donuts) and, of course, faworki. Many nations have speci alties very similar to them: Croatians krostole, Danes glue, and Slovaks a fan. Crunchy biscuits are also known in Sweden, Belarus, Germany, Romania and Ukraine.
Verhuny are Ukrainian sweet cookies fried in lard, which are in the form of longitudinal stripes. Verhunas are made from a yeast-free dough consisting of flour, butter, eggs, sugar and additives such as alcohol (rum, brandy or horilka) or, in extreme cases, vinegar (vinegar sometimes together with alcohol). As a substitute for butter, but more often as an additional ingredient in verhuny, dairy products (milk, cream) are added. Traditionally, Ukrainian verhunas should only be fried in lard
In France, the most famous faworki from Lyon - known as bugnes lyonnaises. There are two types of bugnes: thin and brittle, and plump and fluffy. In the beginning, the dough consisted of flour, water and yeast. At the end of the 19th century, butter and eggs began to be added to bugnes.
The Italian equivalent of faworków is chiacchiere. They are deep-fried dough with the addition of orange peel, alcohol (Marsala or grappa), golden, sprinkled with powder. In Tuscany theseCarnival sweets are Cenci, but their name changes depending on the region (e.g. frappe in Rome and Lazio; sfrappe in Emilia Romagna).
Hungarian csöröge are made from egg yolk, flour, leaven, sugar, s alt and cognac or brandy. They are deep-fried and sprinkled with powdered sugar. They are usually served at weddings.
Faworini are known in Bulgaria as kukurini. However, they can only be tasted in the city of Bansko, in south-eastern Bulgaria.