Chrusciki Polish Crescent Cookies Mark Recipes

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.

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.

CHRUSCIKI (POLISH CRESCENT COOKIES), MARK

Steps:

• Beat the egg yolks with the sugar until well combined. Add sour cream, rum and vanilla and mix until smooth. Sift the flour, baking powder and salt and add it to egg yolk mixture, a little at a time. On a heavily floured surface knead the dough vigorously, punching and squeezing as much flour into it as it will take until the dough is no longer sticky (1/2 hour). Separate dough into several portions and roll very thin. Turn the dough and loosen often when rolling. The dough should look like parchment paper that you can see through. Cut dough into strips approx. 1 1/2 inches wide, 4 inches long. Make slit closer to one end and bring the longer end through the slit. Heat oil to 375F and fry quickly (only a few seconds) until golden not brown. Turn only once. Drain on paper towels. Dust with confectioners sugar. Makes 8 dozen

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!

FAWORKI (POLISH CHRUSCIKI)

Steps:

• Combine flour, egg yolks, sour cream, sugar, butter, rum, and salt in a large bowl; mix to form a dough.
• Knead dough lightly and roll out on a floured surface. Cut into strips 4 inches long and 3/4 inches wide. Cut a slit in the middle of each strip. Twist and pull one end through the slit.
• Heat oil in a deep-fryer or large saucepan. Test the temperature by dropping in a pastry twist; the oil is ready when it browns and float to the surface.
• Fry pastry twists in batches until golden brown, about 1 minute per side. Drain on a plate lined with paper towels. Dust with confectioners' sugar.

POLISH BOW COOKIES - KRUSCHIKI OR CHRUSCHIKI RECIPE - (4.4/5)

Steps:

• Beat the egg yolks with the sugar until well combined. Add sour cream, rum and vanilla and mix until smooth. Sift the flour, baking powder and salt and add it to egg yolk mixture, a little at a time. On a heavily floured surface knead the dough vigorously, punching and squeezing as much flour into it as it will take until the dough is no longer sticky (1/2 hour). Separate dough into several portions and roll very thin. Turn the dough and loosen often when rolling. The dough should look like parchment paper that you can see through. Cut dough into strips approximately 1-1/2 inches wide, 4 inches long. Make slit closer to one end and bring the longer end through the slit. Heat oil to 375 degrees fahrenheit and fry quickly (only a few seconds) until golden not brown. Turn only once. Drain on paper towels. Dust with confectioners sugar.

CHRUSCIKI I

Steps:

• In a medium bowl, whisk egg yolks, egg, sugar, salt, vanilla, and whiskey. Stir in 2 cups of the flour. If dough is sticky, add the rest of the flour. Knead dough for 5 minutes; divide into three parts. Keep dough pieces covered with plastic wrap until ready to use.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Or, alternately, melt 2 pounds lard(see Editor's Note). Oil should be about 1 inch deep.
• On a lightly floured surface, roll out one piece of the dough until it's paper-thin. Cut into parallelogram (long diamond) shapes, and use a sharp paring knife to cut a slot in the centers. Pull one point of the diamond through the slot; set aside and repeat with remaining pieces.
• Fry 2 to 4 pieces at a time, depending on the size of your pan, about 5 to 10 seconds on each side. The cookies should not be browned. Remove from oil and drain on paper towels; dust with confectioners' sugar when cool. Store any remaining cookies in an airtight container.

POLISH CHRUSCIKI OR KRULLERS

Steps:

• 1. Beat egg yolks and salt until thick & lemon colored. Add sugar and beat well. Add sour cream, and flour.
• 2. Turn out the dough in a well floured pastry cloth or counter and knead until dough is satiny and doesn't stick to your hands. Divide into 3 sections. Roll each section about 1/8th in. Thick. Then cut into strips 2" wide. Cut a vertical slit in center, about 2" wide, of each piece and pull one end through the slit to form a bow tie shape.
• 3. Heat Crisco oil in deep fryer or fry pan to medium heat about 375 degrees. Fry a few at a time and when lightly browned remove to brown paper bags or paper towels to drain any oil on them.
• 4. Sprinkle with powder sugar when cooled. Enjoy.