Angel’s Wings – Boží milosti

Delicate fried pastry dusted with powdered sugar. Light, crispy, and traditionally enjoyed during Czech holidays like Easter and Christmas.

Kitchen essentials:
Egg separator USA https://amzn.to/3v01sVN
Egg separator Canada https://amzn.to/3G1fKxx
Pastry wheel cutter https://amzn.to/43RZKea
Bamboo Pastry Board https://amzn.to/3EeSBtZ
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Makes: 16x
Prep: 35 minutes
Frying: 15 minutes
Sugar coating: 5 minutes
Total time: 55 minutes

Ingredients:

1 1/3 cups (190g) all purpose flour
pinch of salt
6 egg yolks
1/4 cup (60ml) white wine
1/2 Tbsp (7g) unsalted butter (room temperature)

Oil for frying

Sugar coating:
1/3 cup (70g) granulated sugar or 1/3 cup (40g) powdered sugar
1 vanilla bean

Tips:

• I have two coffee grinders. One just for coffee and one for spices and homemade powdered sugar.
• I am making mine flat, but you can twist them or shape them using the center cuts, where you push the dough through the cuts etc. I also like to stretch the dough little bit to open the cuts more, which gives them nicer design.

Directions:

• First we will make our own powdered sugar. Into the coffee grinder add 1/3 cup powdered sugar and grind until it changes into powder. Add the powdered sugar into a bowl. Split the vanilla bean into two halves and with help of the knife scrape off the seeds and add into the sugar. With your fingers separate the seeds and mix with sugar.
• Into the stand mixer bowl add 1 1/3 cups all purpose flour, pinch of salt, 1/2 Tbsp softened unsalted butter, 6 egg yolks and 1/4 cup white wine.
• Using a hook attachment mix on slow for about 4 minutes. (If the dough is too sticky add more flour, if the dough is too firm add little bit more wine.)
• Transfer the dough unto a pastry board and work with it little bit creating a ball.
• Cut the ball into two equal parts.
• Using a rolling pin flatten the half into rectangle shape about 12×6 inches (30x15cm). (If the dough sticks to the board and rolling pin, dust it little bit with flour.)
• Using a pastry/ravioli wheel cut the dough into 8 equal shapes. Inside each shape cut with the pastry wheel 3 cuts in the center next to each other. Set them aside to have space for the second half of the dough. Repeat the process.
• Prepare a plate with napkins to soak up the extra oil.
• Into a larger pot add oil for frying and turn on the stove to medium/medium low. (I rip little piece of the dough and add it into the oil to see when the oil is hot enough for frying. It will start to make bubbles around the dough. Remove the little piece from the oil.)
• Carefully add about 3 pieces of angel’s wings into the hot oil, next to each other. (Don’t overlap them.)
• Fry them on both sides. They fry fast so keep an eye on them.
• After they are all fried cover each in the powdered sugar coating them from both sides. If they are still warm the sugar will soak in, which gives them nice flavor. (You probably will have leftover powdered sugar so you can double coat them or sprinkle the sugar using a strainer to have them nicely presented.)