Faworki (Polish Egg Twist Bread)

Faworki (Polish Egg Twist Bread)

(4 servings)    Printable Version
  • 2 whole eggs
  • 2 egg yolks
  • 1/2 teaspoon salt
  • 4 Tablespoons sugar
  • 1 teaspoon cream
  • 1 teaspoon butter
  • 1 cup all-purpose flour
  • 1/2 teaspoon almond extract
Beat eggs with salt. Add sugar, cream, butter, and flavoring. Add flour, mix well and turn out on floured board. Knead until smooth, firm and very thin.

Cut the dough into many small rectangles. Cut a small slit in the center of each rectangle. Take one end of each rectangle and push it through the slit to make a ribbon-like shape.

Fry in hot fat until light brown. Transfer to stacked paper towels to remove excess grease. Sprinkle with powdered sugar while still warm.


Good. To say "Good morning" in Polish, say "Dzien dobry" (pronounced dzhehn dobri).

Mr Breakfast would like to thank blperfect for this recipe.

Comments About This Recipe
What do you think of Faworki (Polish Egg Twist Bread)?
Overall Average Rating = 4 (out of 5)
Based on 2 votes.


From angelicque

This recipe reminds me of something my grandmom called krushchinki (spelling it how it sounded so probably massacred it).

Comment submitted: 5/16/2010 (#10507)



From kamila

We don't eat faworki for brekfast...

Comment submitted: 2/10/2010 (#9676)



Official Member: Team BreakfastFrom vinco (Team Breakfast Member)
Rating (out of 5):  

Clear vodka only - malts will make it sticky; defeats the purpose. The final "n" is nasal and soft in "dzhehn".

Comment submitted: 1/31/2010 (#9585)



From Peter
Rating (out of 5):  

The alcohol is supposed to stop the faworki from absorbing fat during frying (so my Grandma used to say), and spirit - or wodka - is often the 1st choice. oh,... and this is not a breakfast food, this is for Fat Thursday celebrations!

Comment submitted: 2/18/2009 (#7604)



From teaver

You can add any alcohol to make it more crispy, never tried rum, looks like a good idea. With me the good ol' vodka was always enough.

Comment submitted: 1/31/2008 (#4522)



From Peter

The twists according to any Polish receipe and my own experience requires adding two spoons of rum to make it tender and crispy. Also rum adds on flavour.

Comment submitted: 8/18/2006 (#92)





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