The delicate and sweet Polish delicacy, called chrusciki, faworki or angel wings, have been central to the dance ambitions of Polish-Australian Michal Zdanowicz.
Zdanowicz says selling angel wings at fundraisers organized by Polish dance group Kukułeczka in Western Australia – of which he is a part – has helped the group share Polish culture with Australia and the world across the country. dance.
“I would talk with Mom about making these delicious angel wings, dusting them with icing sugar and selling them in little packets,” says Zdanowicz.
“These are generally a favorite of children as well as many adults as they are not too sweet, quite crispy and light.”
Although Zdanowicz is now based in Sydney, NSW, he danced with the Kukułeczka Polish Dance Group for 10 years. Zdanowicz told SBS Food, “I was blessed to join the band, dance all over the country and represent Australia in Poland.”
Fundraisers have taken them to the Polish folk festival, called PolArt, which is held in a different Australian capital every three or four years, and Polish folk dance competitions in Rzeszow, Poland.
In collaboration with the Polish Cracovia Club of Western Australia, the Kukułeczka Polish Dance Group also organizes Easter and Christmas events. They bring the whole community together; even Polish pastry cooks and butchers get involved.
“The process of making faworki was so wholesome, and it made me appreciate my heritage even more – especially eating them fresh at the end.”
Typically, angel wings are eaten during Poland’s pre-Lenten period, called Carnival. In Poland, this festive period is celebrated from a Christian commemoration known as Three Kings Day, also known as Epiphany, and until Ash Wednesday, which marks the start of Lent.
In addition to raising funds for the dance group, Angel Wings also help Zdanowicz connect with his immediate family. Zdanowicz remembers making them when he was growing up in Perth.
“We would all sit around the kitchen breakfast bar, and my mum would start making the dough and rolling it out on a granite slab. We would often help her as she was making other things like oil and icing sugar,” he said. said.
“Once we kneaded the dough, my mother would create the strips that would eventually unfold the angel wings. She would make the incisions in the cut pieces of dough, and we would fold them up and place them on a dry kitchen towel ready to be fried. .”
All in all, making angel wings was a wholesome experience for Zdanowicz. “It made me appreciate my heritage even more, especially eating them fresh at the end.”
Do you like this story? You can follow Instagram author @theroamingflamingo. Image of Polish angel wings on a glass plate by Błażej Pieczyński.
Polish angel wings
- 2 ½ cups all purpose flour
- 6 egg yolks
- 2 tablespoons sour cream
- 2 tablespoons White sugar
- 2 tablespoons softened butter
- 1 tbsp Polmos Spirytus Rektyfikowany (95% alcohol) or high alcohol vodka (optional)
- 1 pinch of salt
- 2 cups vegetable oil for frying
- ½ cup icing sugar to coat
- Combine flour, egg yolks, sour cream, sugar, butter, spirits and salt in a bowl and form a paste.
- Knead the dough and roll it out on a floured work surface into a large square. Cut strips 7 cm long and 2 cm wide. Cut a slit in the middle of each strip. Twist and pull one end through the slit and lay each on a tea towel.
- Heat the oil in a fryer or large saucepan. Test the temperature by laying out a twist of dough; the oil is ready when it browns and the batter floats to the surface.
- Fry dough twists in batches until golden brown and puffy and crisp-looking, about 1 minute per side).
- Drain on a paper towel-lined plate.
- Sprinkle the dough with icing sugar through a sieve and serve.
To note: To make it like the Zdanowicz family does, you can use the extraordinarily strong spirit called Polish Pure Spirit Vodka (Polmos Spirytus Rektyfikowany) to make the angel wings crispier. Use responsibly.