Polish Angel Wings Chrusciki 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.

CHRUśCIKI, CHRUSTY FAWORKI, ANGEL WINGS

Steps:

• Combine flour, sugar, and salt
• In a seperate bowl, combine the egg yolks, 3 tablespoons cream, spirits, vanilla, and zest if you're using it
• Add the wet ingredients to the dry and stir until the dough comes together, use a little more cream if necessary
• Roll out as thin as possible
• Cut into 1 x4 inch strips, cutting a slit in the middle of each strip
• Pul one end through the slit, to create a twisted appearance
• Heat lard to 350 F
• Fry in batches, turning to cook both sides, until golden brown
• Drain on paper towels
• Roll in powdered sugar

POLISH ANGEL WINGS {CHRUSCIKI}

Steps:

• Place oil in a large deep pot or deep fryer and heat over medium heat. Use a candy thermometer so you know what your oil temperature is for best results. Heat oil to about 350-360 Degrees F.
• In a medium bowl cream egg yolks,salt and sugar together with a hand mixer on high speed until smooth and pale yellow in color.
• Add sour cream, vanilla, lemon zest and flour and mix on low speed until dough comes together. **You may need to add another tablespoon or two of flour if dough still seems too sticky.
• Place dough on a floured work surface and knead for about one minute.
• Cut dough in half and wrap one half in plastic wrap while you work with the other.
• Roll dough out with a rolling pin on a floured surface. Keep turning the dough as you roll it out and adding more flour to surface as needed. You don't want your dough to stick to the work surface.
• Roll dough out so that it is paper thin.
• Cut dough into strips about 1-1 1/2 inches wide.
• Cut a 2 inch long slit in the center of each strip.
• Push one end of the strip of dough through the slit.
• Pull the end through the other side and shake a bit to let it form a twist or bow tie.
• Continue to make bow ties with the remaining strips. Then work on your next ball of dough.
• Once you have all of your bow ties made check the oil temperature. Start by dropping one cooking in the oil to test it. You should cook cookie for about 10-15 seconds per side. If it's cooking faster than that reduce the temperature and wait for the oil to cool down a bit. Use two forks to turn your cookie over after 10-15 seconds then cook for and additional 10-15 seconds. You want them to be lightly browned.
• Remove cookies to a cookie sheet lined with paper towels.
• Let the cookies cool completely then coat with a generous coating of confectioner sugar.

CHRUSCIKI (ANGEL WINGS)

Steps:

• Sift the flour with the salt.
• Combine the egg yolks, sugar, almond extract, and lemon zest in the bowl of a stand mixer. Using the paddle attachment, beat at medium until the eggs are thick and bright yellow. The consistency will be just a bit thinner than pudding.
• Reduce the speed to low, add the sour cream, and beat until throughly mixed, about 1 minute.
• Keeping the speed at the lowest setting, add the sifted flour one heaping tablespoon at a time. Allow the flour to be fully worked into the dough before adding the next batch.
• Turn the dough out onto a floured surface. It will be dry and a little crumbly. Knead 10-12 times, then cover with a tea towel and rest for 1 hour.
• Divide the dough ball into 8 pieces, then divide each piece in half. Remove one piece of dough, and cover the rest with the towel.
• Roll out the dough into a large circle until paper thin. Using a pastry wheel, slice the dough into 5" x 2" strips. Make a small slit in one end of the dough, then pass the other end of the strip through the opening to create a knot. Set the raw dough aside onto a baking sheet. Repeat this process with the remaining portions of dough.
• Heat the vegetable oil in a dutch oven to 370°F. While the oil is heating up, prepare several plates or baking sheets lined with paper towels.
• Add 3-4 raw chrusciki to the oil and fry, turning once using forks or tongs, until puffed up and golden brown, about 30 seconds per side. Remove the chrusciki from the oil using a slotted spoon, drain on the paper towel lined plates, and then dust with powdered sugar while still warm. Repeat with the remaining cookies. Watch the temperature of the oil and ensure it stays within 5 degrees of 370° throughout the deep frying process, adjusting the heat level as necessary.
• Chrusciki are best the day-of, but can be kept up to 2 days. To store, lay flat on baking sheets and cover loosely with aluminum foil. Dust again with powdered sugar just before serving.

POLISH ANGEL WINGS-CHRUSCIKI

Steps:

• Beat eggs until thick.
• Add salt slowly while stirring.
• Add sugar and vanilla, beat well.
• Add cream and flour, alternating until blended. You may need more than the flour listed above depending on how humid it is that day.
• Turn onto a floured board.
• Cover with a cloth for 10 minutes.
• Knead until dough blisters.
• Roll very thin.
• Cut into 1 inch by 4 inch rectangles.
• Cut a gash in the middle of the rectangle and pull one end through so it looks like a twist.
• Fry in 375 degree oil until golden brown.
• Drain on a rack for 3 minutes then roll into powdered sugar.

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.

FAWORKI RECIPE (POLISH ANGEL WINGS/CHRUSTY/CHRUśCIKI)

Steps:

• Make the dough: Whisk the egg yolks with vanilla and sour cream, add all the other ingredients, and knead a smooth dough. It will take about 7 minutes with a stand mixer (fitted with a dough hook attachment) or about 12 minutes by hand. The dough should be very smooth.
• 'Beat' the dough: Roll out the dough slightly (into roughly 8-inch/20cm round/square), fold in half, then fold in half again. Repeat it 4 times. Beat the dough with the rolling pin while you try to roll it out - this will make these crunchy air bubbles on the faworki. You can roll it out with a pasta machine, I usually don't do that - you should beat it with a rolling pin as much as you can. Note: beating the dough is not completely necessary but it will result in a very crispy, delicate dough.
• Let it rest: Wrap the dough in plastic foil and leave to rest for 20 minutes (it will be easier to roll out).
• Roll out the dough: On a lightly floured surface, roll out the dough as thinly as you can (you should see through the dough). I love to use a silicone rolling mat for rolling out any dough. The dough will be rather tough to roll out.
• Cut and shape the faworki: Cut the dough into 1.5-inch (4cm) wide strips (you can use a ravioli cutter wheel or pizza knife). Cut each strip into 5-inch (13cm) long slices (you can cut them parallel to the previous cuts or at an angle, like on the photos). Cut a small slit in the middle of each strip. Twist and pull one end through the slit. Cover the dough with a kitchen towel so it won't dry out.
• Fry the dough: Heat 3-4 cups of frying oil to 355°F (180°C) in a shallow pot or a frying pan. You should have about 2 inches of fat in the pot. Fry the faworki in batches until golden on both sides (using two forks, turn them on the other side). Don't go away from the pot, they cook fast - about 1-2 minutes per batch. Don't add too many at once or the temperature of the oil will drop too much and they will soak up the fat. The temperature of the oil should always be between 347°F-365°F(175°C-185°C) - it's best to check it with a candy/grill thermometer.
• Dust with powdered sugar: Transfer each batch of faworki to a plate lined with paper towels to drain excess fat. When they are cool enough to handle, transfer them to a second plate and dust them generously with powdered sugar (they should be dusted in sugar while still warm).
• Enjoy!

POLISH CHRUśCIKI (ANGEL WINGS)

Steps:

• Combine the egg yolks, whole egg, and salt in the bowl of a mixer. Beat at high speed until thick and lemon-colored, about 5 minutes.
• Beat in the confectioners' sugar, cream , vanilla, and rum. Add the flour and beat until the dough comes together, about 5 minutes.
• Turn the dough out onto a floured board, divide it in half, cover with plastic wrap, and let it rest for at least 20 minutes.
• Working with half of the dough at a time, roll it out to 1/8-inch thickness. Cut it into 2-inch-wide strips. Cut these strips on the diagonal at 4-inch intervals.
• Heat 2 inches of oil to 350 F in a large, deep skillet.
• Make a slit in the center of each strip of dough. Then pull one end through the slit to form a bow.
• Fry six chruściki at a time for 1 minute or less per side or until golden. They will fry quickly, so watch them closely. Place on paper towels to drain.
• Dust with the confectioners' sugar and drizzle the chruściki with honey, if desired.
• Serve and enjoy.

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.