Faworki

Ingredients

• 2 cups all-purpose flour
• 4 whole large eggs
• 2 tablespoons unsalted butter, melted
• 1 tablespoon granulated sugar
• ¼ teaspoon fine sea salt
• ½ cup whole milk
• 6 cups vegetable oil, for frying
• ¾ cup powdered sugar, for dusting

Instructions

1. 1

   Sift 2 cups of all-purpose flour into a large mixing bowl. Create a well in the center of the flour mound.

2. 2

   Crack 4 large eggs into the well, then pour in 0.5 cup of whole milk, 2 tablespoons of melted unsalted butter, 1 tablespoon of granulated sugar, and 0.25 teaspoon of fine sea salt.

3. 3

   Using a fork, begin beating the eggs and liquid together, then gradually draw the flour from the sides of the well into the center. Mix until a smooth, thick dough forms—it should feel slightly sticky but hold together. If it's too dry, add milk 1 teaspoon at a time.

4. 4

   Turn the dough out onto a lightly floured work surface and knead for 8-10 minutes, folding it over itself and pressing with the heel of your hand. The dough should become smooth, elastic, and slightly shiny—this develops gluten structure so the ribbons fry crispy rather than tough.

5. 5

   Wrap the dough in plastic wrap and let it rest at room temperature for 15 minutes—this relaxes the gluten and makes rolling easier.

6. 6

   After resting, divide the dough into 4 equal pieces. Work with one piece at a time, keeping the others covered with a kitchen towel.

7. 7

   On a lightly floured surface, roll one dough piece into a very thin rectangle—about 1/16 inch thick and roughly 8 inches by 12 inches. You should almost see your hand through it. Use a pizza cutter or sharp knife to cut the rectangle lengthwise into strips about 1.5 inches wide.

8. 8

   Take each strip and tie it loosely into a simple knot, or fold it in half and twist gently—the exact shape varies, but aim for loose, airy shapes that will have exposed surfaces to crisp up. Arrange on a parchment-lined tray as you shape them. Repeat with the remaining 3 dough portions.

9. 9

   Pour 6 cups of vegetable oil into a heavy-bottomed pot and set over medium-high heat. Insert an instant-read thermometer and bring the oil to exactly 350°F. This temperature is critical—too hot and the faworki will brown before the centers cook; too cool and they'll absorb oil and taste greasy.

10. 10

    Working in small batches of 3-4 faworki at a time, carefully place them into the hot oil using a slotted spoon or spider strainer. Do not crowd the pan—they need space to float and puff. Fry for 1-1.5 minutes on the first side, watching for the bottom to turn light golden-brown and feel firm when you gently press with the back of a spoon.

11. 11

    Using tongs or a spider strainer, carefully flip each faworki and fry the second side for another 1-1.5 minutes until both sides are pale golden and crispy. The color should be a delicate tan, not dark brown. Listen for a gentle, steady sizzle—that's the sound of a perfect fry.

12. 12

    Transfer the finished faworki to a plate lined with paper towels to drain excess oil. Let them cool for 1-2 minutes—they will continue to crisp as they cool.

13. 13

    While still warm, dust generously with 0.75 cup of powdered sugar using a fine-mesh strainer or sifter. The sugar will stick to the warm, slightly oily surface. Serve immediately while they're still warm and crispy. Faworki are best eaten fresh but can be stored in an airtight container for up to 24 hours and refreshed briefly in a low oven.

Tools you’ll need

• sifter
• large mixing bowl
• fork
• heavy-bottomed pot
• instant-read thermometer
• slotted spoon
• spider strainer
• tongs
• paper towels
• fine-mesh strainer
• pizza cutter or sharp knife
• parchment paper

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