Faworki: Polish Angel Wings

Put all your ingredients (minus oil to fry) in a big bowl, mix together and knead the dough.

Put the dough ball on a dry and clean surface and knead the dough more by flattening it and kneading again.

In order for the faworki dough to be well aired, it should be kneaded several times and even hit with a rolling pin. I recommend doing it for about 15 minutes. If you have a Kitchenaid pasta attachment you can run it through it twice to speed things up.

Split the dough into three pieces and cover two of them in a foil, while you work on the first one by rolling it out as thin as possible on a clean and dry work surface (you can sprinkle it with some flour). The flattened dough needs to be as thin as possible, almost transparent.

Using a knife or knurling, cut the cake into strips no wider than 1" and no longer than 4". Make an incision in the center of each strip through which to pass (thread) one end of the dough.

Cover with a cotton cloth so it doesn't dry and repeat this step with your other two pieces of dough.

Prepare the oil in a giant frying pan or wide pot and heat it up to around 340 F, not hotter. If you don't have a thermometer you can check it by putting one angel wing on the oil - it should instantly come out to the top.

Fry your angel wings fro about 40 seconds on each side and using kitchen tongs remove from the frying pan and spread them out on paper towels.

Your faworki should have some air bubbles and be crunchy, not bendy. Sprinkle them with powdered sugar.