Polish Chrusciki (Bow Ties)
- 5 large egg yolks, at room temperature*
- 1 large whole egg, at room temperature
- 1/2 tsp. salt
- 1/4 cup confectioners' sugar
- 1/4 cup sour cream (or heavy cream)
- 1 tsp. vanilla extract
- 1 Tbsp. rum or brandy
- 2 cups all-purpose flour
- Canola or vegetable oil
- Confectioners' sugar for dusting
Combine egg yolks, whole egg and salt in bowl of mixer. Beat at high speed until thick and lemon colored, about 5 minutes. Beat in sugar, sour cream or cream, vanilla and rum. Add flour gradually to form a cohesive dough. This dough is very soft. Add just enough flour so the dough is no longer sticky.
Turn dough out onto a floured board, divide in half, cover with plastic wrap and let rest for at least 20 minutes.
Working with half of the dough at a time, roll out to 1/8-inch thickness. These are best when the dough is paper thin. Cut into 1 x 3 inch wide strips.
Heat 2 inches of oil in a large, deep skillet to 350 degrees. Make a slit in the center of each strip of dough, then pull one end through the slit to form a bow.
Fry about 6 chrusciki at a time for 1 minutes or less per side or until golden. These fry quickly, so watch closely. Drain on paper towels. Dust generously with confectioner's sugar.
Quick TipMany recipes call for egg yolks only, so you fill your refrigerator with a container of egg whites but, by the time you figure out what to do with them, they've gone bad. This is an easy technique for freezing egg whites.
When separating eggs, have an ice cube tray handy. Either separate the egg over the tray, letting the white fall into one compartment only of the tray. Or you can separate the egg over a small bowl and pour the egg white into the tray. Pour only one egg white into each compartment. This will work for small to large eggs. Jumbo egg whites might be too large for the compartments, but most recipes call for large eggs anyway.
Place the ice cube tray in the freezer and freeze the egg whites until firm. Pop the egg whites out and transfer them to a zip-top freezer bag and return to the freezer. Now, whenever you need one, two or three egg whites for an egg-white only recipe, you have them, premeasured, at your disposal. Just thaw as many cubes, representing one egg white each, as needed in the refrigerator and use.
Egg whites will deliver full volume if they are at room temperature. So, once the egg white is completely thawed in the fridge, let it come to room temperature before whipping.
Thank you soooo much for posting this recipe!!!! When I was in college, one of my classmates was Polish and we spent an afternoon (when we should have been studying) making Chrusciki - and they were wonderful. More moves than I can count later the recipe and I were separated, but the rememberance of that December afternoon and how good they were has lingered all these years. I had given up ever having this delightful treat again until this morning when my husband and I were taking a leisurely morning to wander through Mixing Bowl together. You have brought great joy to an otherwise grey day! I so appreciate you having shared this, and I hope others have enjoyed it as much as I have. If there was a way to issue spoons here I would definitely give it 10!!! Thanks again.