The name favors (kindling) was traditionally used to describe a dough that was deep fried, like donuts or paczki, another Polish pastry. Currently, this name is used to describe a deep fried pastry, that contains some alcohol, or vinegar and raises slightly when fried.  Some of us remember it as “favors”, others know it as “kindling”. Everything depends on our roots.

Dozens of recipes exist, and every cook will insist that his/her recipe is the best. Below is the recipe that was used to make kindlings to be served at the end of the carnival season:

- 2 cups flour
- 3 tablespoons sugar
- 1 tablespoon vinegar
- half cup sour cream
- one egg

Mix in a blender, until the dough begins to form.  The dough will be relatively tough. Add one tablespoon of melted, cooled, unsalted butter, and continue mixing for a minute or so, until all ingredients are incorporated.

If you like kindling, you may prepare several batches, and freeze them individually. But do not double the recipe, make several small batches.  Remember, you make kindling only during the carnival season, i.e. between the Day of Three Wise Men (January, 6^th)  and  Fat Tuesday, a day preceding  Ash Wednesday. Making kindling in other periods is punishable by law.   Some kindling addicts take this risk, however…

To make kindling, divide the dough into four parts.  Roll each part individually on a floured surface. Roll one piece very thin on a board, keeping the rest covered to prevent drying.  Cut into strips about 1 inch wide and 5 inches long.  Cut a short lengthwise slit in the center of each strip, and pass one end of the strip through the slit. Repeat until all the dough has been used up.

Fry in a deep fat. Traditionally lard should be used, but oil such as soybean can also be used. Fry one side until golden then flip it over and fry the other side. Transfer to drain on a paper towel. Before serving sprinkle each side with powdered sugar. 

Kindling are best when served fresh. Make them the same day.