Oven Baked Chrusciki Recipe 35

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.

OVEN BAKED CHRUSCIKI RECIPE - (3/5)

Steps:

• cut margarine into flour until coarse crumbs are formed. beat yolks with sour cream and vanilla and add to flour mixture. refrigerate overnight. roll dough out thin on floured surface. cut into rectangles. make a slit into each rectangle and pull a corner through to make a bowtie. bake in preheated 350 degree oven for 7-10 minutes or until browned. sprinkled with powdered sugar when cool.

CHRUSCIKI II

Steps:

• In a medium bowl, mix together the butter, yolks, sugar, sour cream, vinegar and rum until smooth. Gradually stir in flour until the dough is thick enough to handle. Turn the dough out onto a lightly floured surface and knead for about 15 minutes. Put the dough into a bowl and cover with a cloth. Let it rest in a cool place for an hour.
• Heat oil in heavy skillet to 375 degrees F (190 degrees C). To test readiness of oil, put a small piece of dough in it, if it immediately comes to the surface, the temperature is right. On a lightly floured surface, roll the dough out to no thicker than 1/8 inch thickness. Cut into strips 2 inches wide and 7 inches long. Cut a 2 inch slit down the center of the strip lengthwise. Pull one end through the hole.
• Fry 4 or 5 strips at a time, turning once, until brown. Drain on paper towels and dust with confectioners' sugar while still warm.

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.

CHRUSCIKI LEAVES

Steps:

• Put butter, whole eggs and yolks, granulated sugar, salt, vanilla, zests, Cognac, and sour cream in the bowl of an electric mixer fitted with the whisk attachment; beat on medium speed until pale and thick, 8 to 10 minutes. Reduce speed to low; gradually add enough flour to form a fairly stiff dough. Turn out dough onto a floured work surface; knead until dough blisters, becomes elastic, and can be handled easily, 6 to 8 minutes, adding flour if needed.
• Divide dough into four pieces. Keep dough under an inverted bowl to prevent it from drying out. Working with one piece at a time, roll out dough to 1/8 inch thick. If dough becomes too elastic while rolling, cover with plastic and let rest 15 minutes. Cut out leaves with a leaf-shape cookie cutter; transfer to a tray lined with parchment paper. Repeat with remaining dough, layering leaves between sheets of parchment. Collect all scraps, and let rest 20 minutes before rerolling.
• Heat oil in a medium to heavy saucepan until it registers 375°F on a deep-fry thermometer. Stretch leaves slightly so they will curl while frying. Fry in batches of 12, turning occasionally, until pale golden brown, about 3 minutes. Transfer to baking sheets lined with paper towels to drain and cool. Cookies can be stored in airtight containers at room temperature up to 2 days. Sprinkle with confectioners' sugar before serving.

CHRUSCIKI LEAVES

Steps:

• Put butter, eggs, yolks, granulated sugar, salt, vanilla, zests, Cognac, and sour cream in the bowl of an electric mixer fitted with the whisk attachment; beat on medium speed until pale and thick, 8 to 10 minutes. Reduce speed to low; gradually add enough flour to form a fairly stiff dough. Turn out dough onto a floured work surface; knead until dough blisters, becomes elastic, and can be handled easily, 6 to 8 minutes, adding flour if needed.
• Divide dough into 4 pieces. Keep dough under an inverted bowl to prevent it from drying out. Working with 1 piece at a time, roll out dough to 1/8 inch thick. If dough becomes too elastic while rolling, cover with plastic, and let rest 15 minutes. Cut out leaves with a leaf-shape cookie cutter; transfer to a tray lined with parchment paper. Repeat with remaining dough, layering leaves between sheets of parchment paper. Collect all scraps, and let rest 20 minutes before rerolling.
• Heat oil in a medium-heavy saucepan until it registers 375 degrees on a deep-fry thermometer. Stretch leaves slightly so they will curl while frying. Fry in batches of 12, turning occasionally, until pale golden brown, about 3 minutes. Transfer to baking sheets lined with paper towels to drain and cool. Sprinkle with confectioners' sugar. Store in airtight containers at room temperature up to 2 days.

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.