Cruschiki Pigs Ears Fritters Recipes

CRUSCHICKIES

Steps:

• Beat together the eggs and sugar. Blend in sour cream, vanilla and rum or brandy. Fold in sifted flour and salt. Knead dough on floured surface until the dough is smooth.
• Cut off a small portion of dough and roll out as thin as possible (almost paper thin). The dough will spring back as you roll it if you treat it like a pie crust.
• Cut into 2-inch wide strips. Cut the strips diagonally every 4 inches. In the middle of each cookie cut a one inch slit. Pull one of the pointier corners through the slit. If you are making these alone, it is suggested that you do all of the rolling and cutting all the dough before frying, or in two batches. If two people are making the cookies, the roller/cutter should get a "stockpile" before frying begins.
• Heat oil to 350 degrees F (175 degrees C). An electric skillet works well, especially if you are working alone. Slide about seven or eight cookies into the oil. They should pop up to the top of the oil after a second.
• Very soon, the cookies should be a light brown (or very dark tan) on the bottom. Flip the cookies; a two-tined carving fork works well. When the second side is browned, remove from the oil with a slotted spoon and drain on paper towels. When the paper towel is filled with cookies, shake confectioner's sugar over the cookies and move the cookies, paper towels and all, to a cookie sheet.

CHRUSCIKI BOW TIE COOKIES

Steps:

• In a large bowl, beat the egg yolks, egg, rum, vanilla and salt until blended. Gradually add confectioners' sugar; beat until smooth. Stir in flour until a stiff dough forms. Turn onto a lightly floured surface; knead seven times., Divide dough into three portions. Roll one portion into a 1/4-in.-thick rectangle, about 12 in. x 5-1/2 in. Cut in half lengthwise, then cut dough widthwise into 1-1/2-in.-wide strips. Cut a 3/4-in. lengthwise slit down the center of each strip; pull one of the ends through the slit, forming a bow. Repeat., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry cookies, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Dust with confectioners' sugar.

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.

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.

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.

GRANDMA'S POLISH COOKIES

Steps:

• In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, beat egg yolks until foamy; add milk and vanilla. Stir into crumb mixture until dough is stiff enough to knead. , Turn onto a lightly floured surface; knead 8-10 times. Divide dough into 4 pieces. Roll each portion into a 1/4-in.-thick rectangle; cut into 4x1-1/2-in. strips. Cut a 2-in. lengthwise slit down the middle of each strip; pull one of the ends through the slit like a bow., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry dough strips, a few at a time, until golden brown on both sides. Drain on paper towels. Dust with confectioners' sugar.