Faworki, also known as wattle or carnival roses, come from Lithuania and Germany. Their shape resembles a folded bow or ribbon - from the French - faveur - a narrow silk ribbon. It is said that a young, careless pastry chef accidentally dropped a narrow strip of donut dough into the hot oil. The cake took on a fantastic shape, and the confectioner, enchanted by both the form and the crunchiness of the cake, decided to show off his "invention" to the world.
The secret of good faworki
According to confectioners, the key to success is not the proportions of ingredients, but the method of preparation. First of all, it is a clumpable dough and requires a lot of effort and attention. Repeated kneading and kneading with a rolling pin will make the dough wonderfully light. Secondly, the dough should be rolled out very thinly. Thin ribbons, although they require skill and caution in cutting and wrapping, fry quickly and become perfectly crispy, and this is the basis of good faworki. More yolks in the recipe, sugar and the addition of alcohol also add crunchiness.