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6 Serves
88 Mins
In a large mixing bowl, combine the flour, egg yolks, sour cream, a splash of alcohol, and vanilla extract to form a smooth, elastic dough.
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Vitamin E
5 mg / 15 mgVitamin K
13 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
55 µg / 400 µgCalcium
101 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
9 mg / 420 mgPhosphorus
275 mg / 1,250 mgPotassium
111 mg / 4,700 mgSodium
54 mg / 2,300 mgZinc
2 mg / 11 mgManganese
0 mg / 2.3 mgSelenium
36 µg / 55 µgFiber
0 g / 28 gSugar
8 g / 50 gSaturated Fat
17 g / 20 gCholesterol
584 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
Knead the dough thoroughly on a clean surface, then roll it out very thinly using a rolling pin.
Use a pastry wheel to cut the thin dough into strips, then cut a small slit in the center of each strip and pull one end through to create the classic bow-tie or wing shape.
Heat the oil in a deep-frying pot to approximately 175°C and fry the dough strips in batches until they are golden brown and crispy.
Remove the faworki from the oil using a slotted spoon, drain on paper towels, and dust generously with powdered sugar before serving.
4
g37
g8
g
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Kenyan