70 -80 (makes a big roast pan full !)
Colleen's StoryThis is a pretty, light, crispy treat. The children love to make these little "bows". Sometimes we make these for breakfast... sometimes for dessert...
This recipe came from my Polish mother-in-law.
These look really pretty on our holiday sweet table!
*** This Main photo is not my photo... got it from the internet, the rest are mine check out the cinnamon dusted ones.
each: salt and ground nutmeg
heavy cream (or canned condensed milk)
vanilla (or lemon juice if using triple sec)
brandy or rum (or triple sec is using lemon juice)
2 1/3 c
OIL FOR FRYING
vegetable oil or peanut oil or canola oil (original recipe calls for lard)
powdered sugar (or cinnamon powdered sugar or granulated sugar)
1In large bowl: combine whole eggs and the yolks with sugar, salt, nutmeg and vanilla (or if using Triple Sec use Lemon or orange juice instead of vanilla). Beat at high speed about 3-5 minutes. Adding: cream, brandy (or rum or Triple Sec). Add flour. Beat 3-5 minutes longer until a thick dough forms.
2Divide the dough in half, cover with damp clolth or plastic wrap and let rest for about a half an hour.
3Roll the dough to about 1/8-inch thick. I use a pizza cutter to cut the dough into strips that are about 2-inches wide and to cut each strip diagonally( / ) 3-4-inches apart. (Cover the dough with a damp towel or plastic wrap to keep from drying out as you are frying and sifting with powdered sugar).
4Heat 4 -6 inches of oil in large, deep pan for frying to 350 degrees (I use a thermometer).
Make a slit in the center of each strip of dough, and pull one end of the dough strip through the slit you cut, in order to form a bow to make them traditional (I sometimes just cut them into strips or triangles and then fry them this way.. they taste just as good!).
5Fry 5 - 8 strips at a time for 30 seconds to 1 minute on each side or until golden brown. Keep a close watch as they cook quickly. Drain on paper towel lined platter. Dust quickly with powdered sugar by sifting the powdered sugar over cookies.
***Some people drizzle the chrusciki with a little maple syrup or honey.
*** These cookies are meant to be eaten right away as they are better freshly made, they do not store well, you may try to store in an airtight container. Within the next few days the cookies can be baked in a 350-degree oven for 3-5 minutes to crisp them up again. Then dust them again with powdered sugar to "refresh" them. But they are usually made and served right away... and around our house there aren't any leftovers to store! LOL
6*** Sometimes we add cinnamon to our powdered sugar before sprinkling the cookies!
*** Some people don't cut the slit and pull the end through.... they just loosely make a knot just like when you start to tie your shoes. No matter how you cut them, slit them or not slit them, tie them or not... they are a fast - easy treat!
About this Recipe
Jan Mullikin jmulliki - Nov 7, 2010
Looks like a great recipe! Thanks!
Colleen Sowa colleenlucky7 - Nov 7, 2010
Thank you Jan...
Colleen Sowa colleenlucky7 - Dec 3, 2011
Tola, yes I did use her photo.... but the recipe is my mother-in-laws.... and we have been using it for many years.... it is a common Polish recipe. So sorry you feel a need to berate people on their recipes... Bonnie.... oh I mean Tola.... and where are all of your recipes on here? Oh... I know... under one of your many other alias... Thank you for being so rude to me and others!