Refer to this vegan guide to Polish angel wings

Gather the following ingredients

To make vegan Polish angel wings, gather two cups of all-purpose flour, half a cup of non-dairy milk (almond or soy works well), four tablespoons of melted coconut oil, two tablespoons of sugar, a pinch of salt, a teaspoon of vanilla extract and powdered sugar for sprinkling.

You will also need oil for frying.

Prepare the dough

In a large mixing bowl, combine the all-purpose flour with the sugar and salt.

Create a well in the center and add the melted coconut oil, vegetable milk and vanilla extract.

Mix everything until you get a smooth paste.

If the dough is too sticky, add a little more flour until it is manageable.

Cover the bowl with a clean cloth and let sit for about an hour.

Unroll and shape

Once rested, transfer the dough to a floured surface. Roll it until it is an eighth of an inch thick.

Use a knife or pastry wheel to cut the dough into strips four inches long and two inches wide.

Create a small slit in the middle of each strip, then pull one end through the slit to create the angel wing shape.

Fry to Perfection

Heat the oil in a deep fryer or large skillet to 350 degrees Fahrenheit (about 175 degrees Celsius).

Carefully place a few shaped pieces of dough into the hot oil, taking care not to overload them.

Fry until golden brown on both sides, about a minute per side (depending on size).

Using tongs or a slotted spoon, transfer them from the oil to paper towels to drain excess fat.

Serve gently

Let them cool slightly but still warm, then sprinkle generously with powdered sugar and serve.

These vegan Polish angel wings taste incredibly fresh, but you can store them in an airtight container for up to three days.

Even if they lose some of their crunch, you can still enjoy these delicious treats with tea, coffee or on their own during your Carnival festivities.