Chrusciki Bow Knots Food

CHRUSCIKI BOW TIE COOKIES

Steps:

• In a large bowl, beat the egg yolks, egg, rum, vanilla and salt until blended. Gradually add confectioners' sugar; beat until smooth. Stir in flour until a stiff dough forms. Turn onto a lightly floured surface; knead seven times., Divide dough into three portions. Roll one portion into a 1/4-in.-thick rectangle, about 12 in. x 5-1/2 in. Cut in half lengthwise, then cut dough widthwise into 1-1/2-in.-wide strips. Cut a 3/4-in. lengthwise slit down the center of each strip; pull one of the ends through the slit, forming a bow. Repeat., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry cookies, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Dust with confectioners' sugar.

CHRUSCIKI- BOW KNOTS

Steps:

• Beat the eggs and egg yolks together until thick and lemon colored.
• Add the melted butter, sugar, salt, extracts, citrus rinds, cognac, and sour cream and beat until creamy and smooth.
• Add enough flour gradually to produce a thick, fairly stiff dough.
• Turn out onto a floured board and knead for 8-10 minutes until the dough is elastic and can be handled easily.
• Roll pieces of dough 1/8 inch thin (should be able to see through them) and cut into strips about 3 inches long and 2 inches wide.
• Cut the ends on a diagonal.
• Slit each piece in the center and pull one end through the slit.
• Heat the crisco and lard to 375 degrees and fry the dough strips, until lightly browned (about 1 minute) Drain on paper towels and sprinkle with powdered sugar.
• (SHHHHHHHHHHH!) Sneak 1 or 2 while frying!

CHRUśCIKI, CHRUSTY FAWORKI, ANGEL WINGS

Steps:

• Combine flour, sugar, and salt
• In a seperate bowl, combine the egg yolks, 3 tablespoons cream, spirits, vanilla, and zest if you're using it
• Add the wet ingredients to the dry and stir until the dough comes together, use a little more cream if necessary
• Roll out as thin as possible
• Cut into 1 x4 inch strips, cutting a slit in the middle of each strip
• Pul one end through the slit, to create a twisted appearance
• Heat lard to 350 F
• Fry in batches, turning to cook both sides, until golden brown
• Drain on paper towels
• Roll in powdered sugar

KRUSCHICKI

Steps:

• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• In a large bowl, beat together the egg yolks, sour cream, white sugar, vanilla and whiskey until smooth. Stir in flour until dough is stiff enough to knead. Turn out onto a floured surface and knead until smooth. Knead in additional flour if necessary. Divide dough into 3 or 4 pieces and roll each ball on floured surface. Cut into strips about 3 inches long then make a slit long ways down the middle. Pull one of the ends through like a bow.
• Place into hot oil and deep fry until golden brown. Let drain on paper towels and sprinkle with confectioners' sugar.

CHRUSCIKI WITH MRS. KOSTYRA

Steps:

• Put melted butter, eggs, egg yolks, granulated sugar, sour cream, salt, extracts, vinegar, and rum in the bowl of a standing mixer fitted with the paddle attachment. Beat on medium-high speed until mixture is pale, about 3 minutes. With mixer running, add zests. Reduce speed to low, and gradually add up to 3 cups flour, 1/2 cup at a time, until a fairly stiff dough forms.
• Turn out dough onto a lightly floured surface, and knead, dusting with flour if it seems sticky, until dough becomes smooth, soft, and elastic, about 10 minutes. Halve dough, and wrap each piece in plastic wrap. Let dough rest at room temperature, 30 minutes.
• Working with 1 piece at a time, roll out dough on a lightly floured surface until very thin (about 1/16 inch thick). Using a straightedge as a guide, cut the dough into 5-by-1 1/4-inch strips. Trim ends on the diagonal.
• Lay dough strips vertically in front of you, and cut a 1 1/4-inch-long opening through the middle of each strip. Working with one strip at a time, push one end through the cut, then pull through to make a bow-tie shape. Transfer formed chrusciki to a large parchment-lined baking sheet, and cover with a clean, slightly damp kitchen towel. Repeat process with remaining dough.
• Heat shortening in a large (6-quart) pot over medium-high heat until it registers 375 degrees on a deep-fry thermometer.
• Working in small batches of about 7, fry chrusciki, turning once with a slotted spoon, until lightly browned, about 1 minute. Transfer fried chrusciki with slotted spoon to two paper-towel-lined baking sheets to drain. (Adjust heat between batches as necessary to keep oil at a steady temperature.)
• Just before serving, dust chrusciki with confectioners' sugar.

POLISH CHRUSCIKI (CRULLERS OR ANGEL BOWS)

Steps:

• 1. In large bowl: combine whole eggs and the yolks with sugar, salt, nutmeg and vanilla (or if using Triple Sec use Lemon or orange juice instead of vanilla). Beat at high speed about 3-5 minutes. Adding: cream, brandy (or rum or Triple Sec). Add flour. Beat 3-5 minutes longer until a thick dough forms.
• 2. Divide the dough in half, cover with damp clolth or plastic wrap and let rest for about a half an hour.
• 3. Roll the dough to about 1/8-inch thick. I use a pizza cutter to cut the dough into strips that are about 2-inches wide and to cut each strip diagonally( / ) 3-4-inches apart. (Cover the dough with a damp towel or plastic wrap to keep from drying out as you are frying and sifting with powdered sugar).
• 4. Heat 4 -6 inches of oil in large, deep pan for frying to 350 degrees (I use a thermometer). Make a slit in the center of each strip of dough, and pull one end of the dough strip through the slit you cut, in order to form a bow to make them traditional (I sometimes just cut them into strips or triangles and then fry them this way.. they taste just as good!).
• 5. Fry 5 - 8 strips at a time for 30 seconds to 1 minute on each side or until golden brown. Keep a close watch as they cook quickly. Drain on paper towel lined platter. Dust quickly with powdered sugar by sifting the powdered sugar over cookies. ***Some people drizzle the chrusciki with a little maple syrup or honey. *** These cookies are meant to be eaten right away as they are better freshly made, they do not store well, you may try to store in an airtight container. Within the next few days the cookies can be baked in a 350-degree oven for 3-5 minutes to crisp them up again. Then dust them again with powdered sugar to "refresh" them. But they are usually made and served right away... and around our house there aren't any leftovers to store! LOL
• 6. *** Sometimes we add cinnamon to our powdered sugar before sprinkling the cookies! *** Some people don't cut the slit and pull the end through.... they just loosely make a knot just like when you start to tie your shoes. No matter how you cut them, slit them or not slit them, tie them or not... they are a fast - easy treat!

POLISH CHRUSCIKI (ANGEL WINGS)

Steps:

• In a small bowl using an electric hand mixer on high, beat egg yolks, sugar and salt until thick and lemon colored - about a minute.
• On low speed, stir in sour cream, vanilla, zests & flour.
• Stir in enough additional flour to form a mass (1-2 tablespoons)
• Transfer to a floured surface and knead 50 turns (about 2 minutes), adding extra flour as needed.
• Divide dough in half, keeping extra covered with plastic.
• On a floured surface, roll each section paper-thin to at least 12" across. Cut into 1 1/4-inch strips. Cut strips into 5-inch lengths. Make a slit in each strip. Pull one end through slit to make a bow tie.
• Deep fry in oil at about 350-365° F for about 30 seconds, turning once using 2 forks, until lightly golden on both sides. Do not crowd.
• Drain on paper towels. Let cool an sprinkle with powdered sugar.
• To re-crisp place on baking sheet in a 325° oven for about 5 minutes. Cool completely and re-dust with fresh powdered sugar.