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Faworki

These days they are out of place! And Wikipedia, she knows now (DE, PL):

Faworki - even Chrusty or Chruściki, Krepler, called Rader dt cakes - are a traditional Polish lard pastry, which is produced in the Polish kitchen during carnival time. The pastry is shaped looped Teigschleifen, are sprinkled with powdered sugar after baking.

Faworki be formed from Sahneteig, a modification of dough. For the short crust pastry that will contain a lot of egg and very little fat and sugar, cream is added and incorporated. To leaven the Faworki and to prevent excessive fat intake, it is rectified spirit or vinegar. The dough must be kneaded long and hard and be rest. Then it is rolled out very thin and in 10-15 cm long cut diamonds, from which are then wrapped loops that can ausbäckt in hot fat.

The name of the cake, "Faworki", referring to the French acquired and the Polish approximated expression, namely the designation of colorful ribbons and bows, as in Medieval knights were attached by their ladies and subsequently exchanged between lovers (or Faveur Ribbons Faveur). Faworki are also common in the Lithuanian and Belarusian cuisine. In the U.S. they are - in addition to related Polish specialty pączki - also known. They are called there too Angel Wings ("angel wings") oder Favors.

Faworki, brushwood, caddisflies, and kreplah (although this word also means donuts) or Jaworki [German Raderkuchen) - Polish and German and Lithuanian traditional, crisp cakes with a sweet taste in the shape of composite bows, fried and sprinkled with powdered sugar. Most eaten during the carnival and fatty Thursday or on the remnant, which on Tuesday before Ash Wednesday. Are made from fast paced multi round of cream cakes and fried like donuts.