Polish Chrusciki Bow Ties Food

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.

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.

POLISH CHRUSCIKI (BOW TIES)

Steps:

• 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 ANGEL WINGS-CHRUSCIKI

Steps:

• Beat eggs until thick.
• Add salt slowly while stirring.
• Add sugar and vanilla, beat well.
• Add cream and flour, alternating until blended. You may need more than the flour listed above depending on how humid it is that day.
• Turn onto a floured board.
• Cover with a cloth for 10 minutes.
• Knead until dough blisters.
• Roll very thin.
• Cut into 1 inch by 4 inch rectangles.
• Cut a gash in the middle of the rectangle and pull one end through so it looks like a twist.
• Fry in 375 degree oil until golden brown.
• Drain on a rack for 3 minutes then roll into powdered sugar.

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.