Polish Chrusciki (Bow Ties)

By
Staff Writer
Polish Chrusciki (Bow Ties)
Patricia Stagich

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
Deliver Ingredients
Makes
6 dozen

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.

Polish Shopping Tip

Stock up on root vegetables like beets, turnips, and potatoes. They are a staple in Eastern European cuisine.

Polish Cooking Tip

Eastern European cuisine often involves slow-cooking methods. Pressure cookers can cut down on cooking time.

Nutritional Facts

Total Fat
8g
12%
Sugar
3g
N/A
Saturated Fat
1g
7%
Cholesterol
76mg
25%
Protein
3g
6%
Carbs
15g
5%
Vitamin A
34µg
4%
Vitamin B12
0.2µg
2.5%
Vitamin D
0.4µg
0.1%
Vitamin E
1mg
6%
Vitamin K
4µg
5%
Calcium
16mg
2%
Fiber
0.5g
1.8%
Folate (food)
15µg
N/A
Folate equivalent (total)
59µg
15%
Folic acid
26µg
N/A
Iron
1mg
5.5%
Magnesium
5mg
1%
Monounsaturated
4g
N/A
Niacin (B3)
1mg
5%
Phosphorus
51mg
7%
Polyunsaturated
2g
N/A
Potassium
35mg
1%
Riboflavin (B2)
0.1mg
7.9%
Sodium
87mg
4%
Sugars, added
2g
N/A
Thiamin (B1)
0.1mg
9.6%
Zinc
0.3mg
2%

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