Traditional Crispy Angel Wings with Powdered Sugar
Angel Wings
Light, crispy ribbons of fried dough dusted with sweet powdered sugar. A classic festive treat for any occasion.
Nutrition (per serving)
There is something truly magical about a plate of freshly made Angel Wings. Known by many names across Europe—like Chruściki in Poland or Crostoli in Italy—these delicate, bow-tie-shaped pastries are a beloved staple of festive celebrations. They are impossibly thin, wonderfully crunchy, and practically melt in your mouth, leaving behind a sweet whisper of powdered sugar. Every bite reminds me of cozy holiday kitchens and the joy of sharing handmade treats with loved ones.
Making these at home is a labor of love that yields incredible results. The secret to the perfect texture lies in 'beating' the dough to incorporate air, which creates those signature tiny bubbles when they hit the hot oil. It is a wonderful recipe to make with friends or family, as the process of cutting and folding the ribbons becomes a rhythmic, communal activity. Once you taste that first warm, shattered crisp of dough, you'll understand why these have been a favorite for generations.
Ingredients
- All-purpose flour:2 cups
- Egg yolks:5 pieces
- Sour cream:½ cup
- Granulated sugar:1 tbsp
- Salt:¼ tsp
- Vodka or white rum:1 tbsp
- Vanilla extract:1 tsp
- Vegetable oil for frying:4 cups
- Powdered sugar for dusting:½ cup
Instructions
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In a large bowl, whisk the egg yolks with the granulated sugar, salt, and vanilla extract until the mixture becomes pale and slightly frothy.
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Stir in the sour cream and the vodka. The alcohol is a professional secret—it prevents the dough from absorbing too much oil while frying.
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Gradually add the flour, mixing with a wooden spoon until a dough starts to form. Turn the dough out onto a lightly floured surface and knead for about 5 minutes.
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To get the best bubbles, use a rolling pin to beat the dough. Fold it over and hit it repeatedly for about 5-10 minutes. This incorporates air pockets into the pastry.
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Cover the dough with a clean cloth and let it rest for at least 20 minutes to relax the gluten.
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Divide the dough into four parts. Roll out one part as thin as possible—ideally paper-thin—on a floured surface.
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Cut the dough into strips about 1 inch wide and 4 inches long. Cut a small vertical slit in the center of each strip.
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Take one end of the strip and pull it through the slit to create a twisted bow-tie or 'wing' shape. Repeat with all the dough.
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Heat the vegetable oil in a large, heavy pot to 350°F. Fry the wings in small batches for about 30-60 seconds per side until light golden brown.
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Drain on paper towels and dust generously with powdered sugar while still warm.
Tips & Notes
- The thinner you roll the dough, the crispier and lighter the final result will be.
- If you don't have vodka, white vinegar can be used as a substitute to help keep the oil absorption down.
- Keep the raw dough covered while you work so it doesn't dry out and become brittle.
- Use a fine-mesh sieve to get an even, snowy coating of powdered sugar over the wings.
