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Fánky: Slovak carnival pastries with sour cream and rum
Crispy Slovak carnival pastries made from egg yolk dough with sour cream, butter and rum, deep-fried in oil. A traditional treat with coffee or tea.
Save on PinterestRecipe at a glance
- Prep time
- 40 min
- Cook time
- 15 min
- Total time
- 55 min
- Servings
- about 30 pieces
- Difficulty
- Easy
- Cuisine
- Slovak
Fánky with sour cream and rum are thin fried pastries made from egg yolk dough, an inseparable part of the Slovak carnival season before Lent. The fairly stiff dough is rolled out and folded in half several times, then rests in the refrigerator for half an hour and is finally rolled out to a thickness of about two millimeters. The cut strips are fried in oil, and the shape of the fánky is left to your imagination. They go well with coffee or tea and make the whole house smell wonderful.
Ingredients
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Instructions
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In a bowl, mix the egg yolks, sugar, salt, butter and sour cream by hand or with a mixer. Pour in the alcohol or vinegar and a little water. Gradually sift in the flour and work it into a smooth dough.
The dough should be fairly stiff and must not stick to your fingers. Roll it out on a floured board for a few minutes, fold it in half and roll it out again. Repeat this several times.
It is best to let the dough rest in the refrigerator for half an hour. Then roll it out to a thickness of about 2 mm and cut it into strips.
Cut a lengthwise slit in the middle of each strip to make a narrow opening. Pull one end of the strip through it to form a little bow.
Heat the oil or lard in a deep pot, add the fánky one by one and fry them for a few seconds on each side until golden. Place the finished fánky on a plate lined with paper towels, which absorb the excess fat.
Dust the fánky with powdered sugar and serve. They taste best two to three hours after they are made and keep for several days in a closed tin.
Tip: Test the temperature of the fat with a small piece of dough, which should float up right away and be covered with bubbles. Fry only a few fánky at a time so the fat does not cool down and the pastries do not soak it up.
Nutrition facts
Approximate values per piece, calculated from the ingredients
- Energy
- 52 kcal
- Protein
- 1.3 g
- Carbohydrates
- 7.6 g
- of which sugars
- 1.2 g
- Fat
- 1.6 g
- of which saturates
- 0.8 g
- Fiber
- 0.2 g
- Salt
- 0.1 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Fašiangové fánky s kyslou smotanou a rumom
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