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49 ratings

Polish Chrusciki (Bow Ties)

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Finished cookies

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.

Ready in
30 m
15
Servings
147
Calories Per Serving

Ingredients

  • 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

Directions

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.