Polish Chrusciki (Bow Ties) Recipe
Daily Value: 7%
|Folic Acid (B9)||41µg||10%|
|Fatty acids, total monounsaturated||4g||0%|
|Fatty acids, total polyunsaturated||2g||0%|
Exclusive from The Daily Meal
These are our favorite cookies for Christmas. About as addicting as potato chips! Mom would make tons of them - a roasting pan full! We would just keep them on the dining room table and every time you walked by you had to take a few! For storing these cookies, just cover lightly with aluminum foil so they stay crispy.
Traditionally, Chrusciki (hrrooss-CHEE-kee) are associated with the pre-Lenten feasting of Mardi Gras. In America, chrusciki or Polish crullers are served at any special occasion.
- 5 large egg yolks, at room temperature
- 1 large whole egg, at room temperature
- 1/2 teaspoon salt
- 1/4 cup confectioner's sugar
- 1/4 cup sour cream
- 1 teaspoon vanilla
- 1 tablespoon rum
- 2 cups all-purpose flour
- Canola oil for frying
- Confectioner's sugar for dusting
Combine egg yolks, whole egg and salt in bowl of mixer. Beat at high speed until thick and lemon colored, about 5 minutes. Beat in sugar, sour cream or cream, vanilla and rum. Add flour gradually to form a cohesive dough. This dough is very soft. Add just enough flour so the dough is no longer sticky.
Turn dough out onto a floured board, divide in half, cover with plastic wrap and let rest for at least 20 minutes.
Working with half of the dough at a time, roll out to 1/8-inch thickness. These are best when the dough is paper thin. Cut into 1 x 3 inch wide strips.
Heat 2 inches of oil in a large, deep skillet to 350 degrees. Make a slit in the center of each strip of dough, then pull one end through the slit to form a bow.
Fry about 6 chrusciki at a time for 1 minutes or less per side or until golden. These fry quickly, so watch closely. Drain on paper towels. Dust generously with confectioner's sugar.
Recipe DetailsServings: 15
Total time: 30 minutes