Faworki

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Recipe's preparation

Place
all ingredients into TM bowl and with dial set to closed lid position"Closed lid" , knead for 1.5
minutes at Interval speed"Dough mode" .





Divide
into three equal portions and roll out thinly on floured ThermoMat. (1-2mm thickness)





Cut
into strrips approximately 10-12 cm long and 3cm wide. Shape faworki by cutting
a slit down the centre of each and pulling one end through to form a loose curled
shape.





Heat
oil to around 190ºC. (Use thermometer to
make sure you maintain correct temperature.) Deep fry till golden colour
and place onto paper towels to drain.





Dust
generously with icing sugar and serve warm if possible.





These
will keep in an airtight container for a few days.