Polish Chruściki Angel Wings Food

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

CHRUśCIKI (CHRUSTY OR FAWORKI)

Steps:

• On a work surface, mix the baking powder, sugar and flour.
• Make a well in the center and add the eggs, cream, salt, butter, and alcohol.
• Knead until reaching a smooth and homogeneous dough, about 10 minutes.
• Wrap the dough with plastic wrap and let stand for 2 hours at room temperature.
• On a lightly floured surface, knead the dough vigorously (incorporate 1 to 2 tablespoons of flour if the dough sticks too much) and roll it with a rolling pin to a thickness of ⅛ inch (6mm) (or thinner for crispier chruściki).
• Using a pastry wheel or knife, cut rectangles of about 2x1 inch (5 x 2,5 cm) and make an incision in the center of each rectangle. Take each rectangle and spread the incision to move one of its two smaller sides in this incision.
• Here is a video that will help you.
• Deep fry in a oil preheated at 350 F / 170 c, turning chruściki halfway through cooking until very golden brown about 1 minute per side. Fry a few pieces at a time without overcrowding.
• Drain and place on a plate covered with paper towels. Roll in powdered sugar or 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.

CHRUśCIKI, CHRUSTY, FAWORKI: POLISH-STYLE ANGEL WINGS

Steps:

• Sift flour, caster sugar and salt into a bowl. Add egg yolks, vodka and sour cream.
• Knead together by hand (grease your hands first!), or use a stand mixer with a dough hook. Form a smooth dough ball.Pro tip: Some recipes suggest placing a dough ball into a bowl, covering it with a cloth (or cling film) and resting it for 45-60 minutes in the refrigerator. By some accounts, the resting time improves dough plasticity. That said, this recipe was tested without resting, and it worked out just fine.
• Move the dough onto the worktop. Begin folding the dough over itself, giving a quarter-turn of the dough between each fold.
• "Beat up" the dough on each side with a rolling pin, the more violent you are - the better. As you do this, you will feel the dough become pliable and and easier to work with. Traditional recipes call for at least 20 minutes of such treatment, but let's be realistic here - try to do as much as you can.Pro tip: Do you own a meat grinder? Push the dough through 3 times, using the largest holes. Anecdotally, this process allows to skip the whole "dough beating" described above.
• Lightly dust the worktop with flour. Divide the dough into 2 or 3 equal parts, and roll one of them out - as thinly as possible. If you own a pasta maker, it will provide very useful here. Cover the remaining dough parts with a cloth, to prevent it from drying out.
• Using a knife or a pizza/pasta cutter wheel, cut out long strips, approx. 1.2-1.5'' (3-4 cm) wide. Then, cut them into shorter pieces - around 3.5-4'' (9-10 cm) long - cut straight or diagonally at the ends.
• Make a 0.8'' (2 cm) incision in the middle of each strip. Then pull one end through that hole to form a bow. Grab the ends, shake and pull them gently and set aside. Continue until you're out of strips.
• In a wide cooking pot or a large, deep skillet, heat up lard or neutral cooking oil. If you own a kitchen thermometer, aim for 350-355°F (180°C). If you don't, throw in a small piece of dough - if it rises and flows, that means it's hot enough.
• Fry only a few chruściki at a time, until they turn lightly golden - around 30-60 seconds per side. Watch them like a hawk, they're fried very quickly.
• Retrieve faworki with a slotted spoon and onto a paper towel. Dust them generously with icing sugar, as soon as possible. Don't wait for them to cool completely, sugar tends to stick better to warm pastries.

CHRUSCIKI - POLISH ANGEL WING COOKIES

Steps:

• Using a stand mixer, whisk whole eggs, egg yolks, butter and salt until thick and lemon colored.
• Slowly beat in the confectioner's sugar and brandy.
• Change to the dough hook and slowly mix in the flour a 1/4 cup at a time until the dough forms and pulls away from the bowl.
• Using the dough hook, knead the dough for 3-5 minutes. It should be thick like bread dough.
• Keep the dough in the bowl covered with a damp towel to keep it from drying out.
• Snip off a baseball sized piece of dough. On a floured surface, roll to 1/8 inch thick at the most!
• Using a sharp knife cut the dough into 1 1/2 inch wide strips. Then cut the other way in a diagonal to make pieces of dough that are about 1 1/2 X 4 inches.
• Next use your knife to cut a slit in the center of each piece.
• To form the wing shape, take one pointy end and poke it through the slit. Very gently pull the end through the slit to form a bow shaped cookie.
• In a heavy pot or deep skillet, heat the fat of choice (I like lard) to 350°F Use a thermometer!
• Drop the cookies, 3 cookies at a time, into the fat. Drop 3 cookies at once not 1 at a time. The cookies will sink to the bottom at first then they will puff up and float a couple of seconds later. As soon as this happens use a couple of forks to turn them.
• Immediately after you turn them use a deep fry strainer to remove them from the fat to drain on brown paper bags.
• Dust the still hot cookies with confectioner's sugar and repeat, cooking 3 cookies at a time until finished.
• Store in tightly covered, wax paper-lined tins.