Tuesday, Oct 25, 2016
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Chrusciki (Polish Angel Wings)

9 egg yolks

3 tablespoons sugar

3 tablespoons sour cream

1 tablespoon plus 1 teaspoon vanilla

3 cups all-purpose flour, plus additional for rolling

1/2 teaspoon baking powder

1/2 teaspoon salt

Vegetable oil or lard for frying

Confectioners' sugar for dusting chrusciki

In a large bowl with electric mixer, beat egg yolks and sugar until well blended. Add sour cream and vanilla; mix until smooth. Set aside. In a medium bowl with a whisk or sifter, combine flour, baking powder, and salt; incorporate dry ingredients well.

Add the dry ingredients to the yolk mixture a little at a time until well incorporated. On a heavily floured surface, knead the dough vigorously, punching and squeezing as much flour into it as it will take, just until the dough is no longer sticky.

Separate the dough into small portions (cover unused portions with a damp cloth until ready to use) and roll each portion out to about 1/4-inch thick, and cut into pieces four inches long and 1 1/2 inches wide. With a sharp knife, make a one-inch-long slit close to one end, then bring the longer end through the slit, pulling the dough all the way through.

Meanwhile, have the oil or lard heating to 375 degrees (in a deep fryer or in a deep pan with 3 inches of fat). Fry quickly for several seconds only and turn only once. Cook until golden, but not too browned. Remove from oil using a slotted spoon and transfer to drain on paper towels.

When cool, dust with confectioners' sugar. If necessary, dust again before serving.

Yield: 8 dozen

Source: Kathy Hooker

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