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25-426: Angel wings are a traditional sweet crisp pastry made out of dough that has been shaped into thin twisted ribbons, deep-fried and sprinkled with powdered sugar. Common to many European cuisines, angel wings have been incorporated into other regional cuisines (such as American cuisine) by immigrant populations. They are most commonly eaten in the period just before Lent , often during Carnival and on Fat Thursday ,

50-408: A griddle . Fried dough foods are also common in many cultures. Pancakes , waffles , some kinds of bar cookies such as brownies , and many cakes and quick breads (including muffins and the like) are often made with a semi-liquid batter of flour and liquid that is poured into the final shape, rather than a solid dough. Unlike bread dough, these batters are not stabilized by the formation of

75-582: A gluten network. Smetana (dairy product) Smetana is the English-language name for the types of sour cream traditionally prevalent in Central , Eastern , and Southeastern Europe , and Central Asia . It is a dairy product produced by souring heavy cream . It is similar to crème fraîche , but nowadays mainly sold with 9% to 42% milkfat content depending on the country. Its cooking properties are different from crème fraîche and

100-616: A long cooking time in the oven. Smetana does not melt in the oven. Hungarian cooks use it as an ingredient in sauces such as paprikas , and in recipes such as palacsinta (crepes) filled with ham or minced meat ( hortobágyi palacsinta ) (a similar use is common in Eastern European Jewish cuisines, except that smetana is not used with meat dishes due to the Jewish dietary prohibition of mixing dairy products with meat). The current trend toward reduced fat content

125-962: A smooth, elastic dough by developing gluten . This process is both temperature and time-dependent; temperatures that are either too hot or too cold will cause the yeast to not develop, and rising times that are either too short or too long will affect the final product. Pasta is typically made from a dry dough that is kneaded and shaped, either through extrusion , rolling out in a pasta machine, or stretched or shaped by hand (as for gnocchi or dumplings ). Pasta may be cooked directly after production (so-called " fresh pasta ") or dried, which renders it shelf-stable. Doughs for biscuits and many flatbreads which are not leavened with yeast are typically mixed but not kneaded or left to rise; these doughs are shaped and cooked directly after mixing. While breads and other products made from doughs are often baked , some types of dough-based foods are cooked over direct heat, such as tortillas , which are cooked directly on

150-894: A thicker dough, which is rarely knotted. Hungarian csöröge are made from egg yolk, flour, a leavening agent, sugar, salt, and cognac or brandy. They are deep fried and sprinkled with powdered sugar. They are traditional at weddings. Italian chiacchiere are eaten at Carnival time. Their various regional names include: frappe (a name shared with similar treats) in Rome and Lazio ; sfrappole in Emilia-Romagna ; bugie in Genoa and Piedmont ; cenci in Tuscany ; and galani or crostoli in Veneto and Friuli-Venezia Giulia . Fritte and many other regional names exist. Regional variations in

175-428: Is also used as a filling in savoury pancakes. Smetana can be blended to a Liptauer -like cheese spread with quark or cottage cheese , onions, paprika and other spices, and eaten with bread. Smetana is often used in cooking, as it is high enough in fat not to curdle at higher temperatures. It is used in the preparation of meat stews, such as beef Stroganoff , vegetable stews, casseroles , or other dishes that require

200-520: Is also used in gravies served with Bohemian (Czech) cuisine, such as marinated beef svíčková . In Slovak cuisine , smotana (cognate of smetana) is often incorporated into Bryndzové halušky and Pierogi . Schmand mit Glumse (whipped cream with quark ) is used in Prussian and other Germanic cuisines in savory dishes and also for cakes called Schmandkuchen and desserts. A German medical book published in 1677 recommended Schmant or Milchraam as

225-655: Is believed to have resulted in an inferior product. To imitate Hungarian-style cooking and the use of smetana (called tejföl in Hungarian), Hungarian cookbooks recommend using Western sour cream mixed with heavy whipping cream (38–40% milkfat). Unlike sour cream mixed with whipping cream, smetana is not homogenized . In Central European countries such as the Czech Republic, Hungary, Slovakia and Poland, smetana may refer to sweet cream or soured cream. It should contain at least 10% fat. Smetana that has at least 30% fat

250-607: Is best to use lard or oil for deep frying these cookies. Skruzdėlynas translates as 'anthill' in English and is layers of fried dough strips, covered in honey and topped with poppy seeds. It is a typical dessert served during Lithuanian family celebrations. Faworki and chrusty are the plural forms of the words faworek and chrust respectively. The Polish word faworki was the name reserved for colourful ribbons attached to either female or male clothing, especially ribbons given to medieval knights by their ladies. Etymologically

275-414: Is called smetana ke šlehání (whipping cream) and is used for the production of šlehačka ( whipped cream ). In Ukrainian , Belarusian and Russian cuisines , sour cream is often added to borscht and other soups , and is used as a salad dressing and as a condiment for dumplings, such as varenyky and pelmeni . In Polish cuisine smetana can be added to traditional pierogi dumplings. It

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300-407: Is no formal definition of what makes dough, though most doughs have viscoelastic properties. There are several general classes of dough: Sometimes meringue is considered a dough. The English recipe for "Satan Biscuit" dates to 1677, and earlier recipes are known by different names. Some included flour like a 1604 recipe for "white bisket bread". Techniques used in dough production depend on

325-482: The Polish and Russian practice is to compare the fat content of the varieties. Fat content can range from 10% (runny) to 70% (thick). The most common supermarket smetana is 10% to 40% fat (milk fat only for an authentic product). Thickeners such as gelatine or starch may be added, although this is often considered to be adulteration and may make such smetana unsuitable for many culinary uses. The word "smetana" comes from

350-472: The United States, many ethnic bakeries in the cities of Cleveland , Chicago , Buffalo , and Detroit make angel wings, and they are especially popular during the holidays of Easter and Christmas . During those holidays, some bakeries require people to pre-order their angel wings. [REDACTED] Media related to Angel wings at Wikimedia Commons Dough Making and shaping dough begins

375-481: The best part of the milk. Schmand is the cream of the milk, or the foam that rises up like the foam on beer. Schmand or Schmant also describes other fatty foamy material and is known as a byproduct of mining ( Grubenschmant ), for example in vitriol development. The Balkan name for fattier varieties of smetana, mileram , is probably a variation of the earlier Bavarian name for the product, Millirahm , meaning "milk cream". When comparing brands or suppliers of smetana,

400-612: The common Slavic " sъmętana ", in turn from the verb "sъmětati" – to remove, to dump. Under this name, this product has spread in most languages: in Russia (смета́на, " smetana "), Ukraine (смета́на, " smetana "), Belarus (смята́на, " smyatana / śmiatana "), Finland (" smetana " and " crème fraîche "), German (" saure sahne " and "s chmand "), Slovenian (" kisla smetana "), Polish (" śmietana "), Bulgarian (заквасена сметана, " zakvasena smetana "), Slovak (" smotana "), Czech (" zakysaná smetana "), and Romanian (" smântână "). In Finland,

425-454: The home as a way of using surplus cooking fat, which would be wasted during Lent. More recently, bakeries make them, respecting more or less the tradition of Lent. French bugnes varieties include crunchy bugnes and soft bugnes . The crunchy variety, known as bugnes lyonnaises ('Lyon bugnes' ), are cooked in very hot oil with the dough spread out thinly and knotted once or twice. The soft variety, sometimes known as "pillows", are made with

450-438: The last Thursday before Lent—not to be confused with "Fat Tuesday" ( Mardi Gras ), the day before the start of Lent ( Ash Wednesday ). There is a tradition in some countries for husbands to give angel wings to their wives on Friday the 13th in order to avoid bad luck. Ingredients used in the preparation of angel wings typically includes flour, water, egg yolk, confectioners' sugar, rectified spirit or rum, vanilla, and salt. In

475-599: The lighter sour creams sold in the US, which contain 12 to 16% butterfat. It is widely used in cooking and baking. Smetana is used in Central, Southeastern, and Eastern European cuisines in appetizers , main courses, soups and desserts. For example, it may be blended with soups, vegetable salads, cole slaw , and meat dishes. It is served with dumplings ( pelmeni , pierogi , varenyky ), or with pancakes ( bliny , palacsinta , naleśniki , oladyi , syrniki ). It

500-402: The name "smetana" is used only for a product with a high fat content (30% or more), while ordinary smetana is called " hapankerma " ("sour cream"). Smântână is a Romanian dairy product that is produced by separating the milk fat through decantation and retaining the cream . It will not curdle when cooked or if added to hot dishes. Smântână 's taste is tangy and sweet; soured smântână

525-460: The preparation of a wide variety of foodstuffs, particularly breads and bread-based items, but also including biscuits , cakes , cookies , dumplings , flatbreads , noodles , pasta , pastry , pizza , piecrusts , and similar items. Dough can be made from a wide variety of flour, commonly wheat and rye but also maize , rice , legumes , almonds , and other cereals or crops. Doughs vary widely and may be enriched with eggs and fats. There

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550-573: The recipe include sprinkling with citrus zest, typically orange or lemon, or using anisette wine as the alcoholic base. It is very common in Italian families to make them at home. They often accompany the similarly famous castagnole . Žagarėliai are the equivalents of angel wings in Lithuania. Žagarėliai (or "small sticks" in English) are delicate pastry dough cookies, deep fried in fat. It

575-401: The type of dough and final product. For yeast-based and sponge (such as sourdough ) breads, a common production technique is the dough is mixed, kneaded, and then left to rise. Many bread doughs call for a second stage, where the dough is kneaded again, shaped into the final form, and left to rise a final time (or proofed ) before baking. Kneading is the process of working a dough to produce

600-701: The various national cuisines, angel wings are referred to as: In Bulgaria , angel wings are called kukurini , and are only found in Bansko , south-east Bulgaria. They are typically sprinkled with powdered sugar. Kroštule are a traditional Croatian pastry from Dalmatia and Istria , also popular in coastal Slovenia as hroštule . It is made from deep frying dough. In France, the fried pastry are made in central-eastern France, including Lyon and Saint-Étienne , and are closely related to beignets . Traditionally, Lyon cold meat shops sold bugnes just before Lent , due to their high fat content. They are also made in

625-808: The word faworki came to Poland from the French word faveur , meaning 'grace' or 'favour'. The Polish word chrust means 'dry branches broken off trees' or 'brushwood'. Chruścik is a diminutive of chrust . Verhuny are sweet cookies, fried in lard, which have the form of oblong strips. Verhuny are a Ukrainian confectionery with non-yeast dough, which includes flour, butter, eggs, sugar and additives such as alcohol (rum, brandy or horilka ) or, in extreme cases, vinegar (vinegar sometimes together with alcohol). As substitute for butter, but more often as an additional component in verhuny , milk products (milk, smetana i.e. sour cream, or cream) are added. Traditionally, Ukrainian verhuny should only be fried in lard. In

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