Cruschiki Hp Recipes

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.

CRUSCHIKI (HP)

Steps:

• Add salt to eggs and beat until thick and lemon colored.
• Add sugar, butter, and vanilla and continue to beat.
• Fold in flour and knead until dough blisters.
• Cut in half roll very thin and cut into strips 4 inches long.
• Slit in center of each piece and pull one end through the slit.
• Fry in crisco until lightly browned. Drain on absorbent paper and sprinkle with powdered 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.

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.

CRUSCHIKI: PIG'S EARS FRITTERS

Steps:

• Beat the yolks with the sour cream thoroughly. Add the powdered sugar, alcohol, almond extract, and vanilla and continue mixing. Gradually add the flour and salt holding back 1/2 cup, and stir until blended. Turn the dough out onto a lightly floured work surface and knead at least 15 minutes using the remaining flour to dust the work surface. Or make this in the mixer with a dough hook and let it do the work for you - beat with the dough hook on medium speed for 6 minutes or until very smooth.
• Divide the dough into 2 pieces and let rest 10 minutes, covered with a barely damp cloth. With a rolling pin, roll each piece very thinly, about 1/16-inch thick. Cut rolled out dough into 1 1/2-inch wide strips and then cut diagonally 1 1/2-inches long to make diamonds.
• In the center of each piece cut a 1/2-inch slit (she said "gash") and pull one point through the slit to form what looks a bit like a pig's ear. After they are all shaped, heat some oil for deep-frying in a skillet, and fry until golden brown on both sides. Drain on heavy brown paper (grocery bag). Sprinkle with powdered 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.