Ćwierczakiewiczowa’s angel wings
Ultra-delicate Polish angel wings made from a historic 19th-century recipe — light, crisp and dusted with icing sugar, perfect for Carnival.
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Cooking tools:
- Food processor
- Deep-fry thermometer
- Kitchen scale
- Rolling pin
- Pot
- Slotted spoon
- Chef's knife
- Cutting board
- Fine-mesh sieve
- Measuring spoon
- Paper towel
- Stove
- Plate
Ingredients
- 450 g plain flour (plus extra for dusting)
- 4 tablespoons icing sugar
- 30 g butter, at room temperature
- 8 egg yolks
- 4 eggs (small or medium)
- 1 tablespoon milk
- ½ teaspoon rum flavouring (or similar)
- 2 tablespoons vodka or rum
- oil, coconut oil or lard (for frying)
- icing sugar with vanilla (for dusting)
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