Best Polish Chrusciki Crullers Or Angel Bows Recipes

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.

CHRUśCIKI, CHRUSTY, FAWORKI: POLISH-STYLE ANGEL WINGS

Steps:

• Sift flour, caster sugar and salt into a bowl. Add egg yolks, vodka and sour cream.
• Knead together by hand (grease your hands first!), or use a stand mixer with a dough hook. Form a smooth dough ball.Pro tip: Some recipes suggest placing a dough ball into a bowl, covering it with a cloth (or cling film) and resting it for 45-60 minutes in the refrigerator. By some accounts, the resting time improves dough plasticity. That said, this recipe was tested without resting, and it worked out just fine.
• Move the dough onto the worktop. Begin folding the dough over itself, giving a quarter-turn of the dough between each fold.
• "Beat up" the dough on each side with a rolling pin, the more violent you are - the better. As you do this, you will feel the dough become pliable and and easier to work with. Traditional recipes call for at least 20 minutes of such treatment, but let's be realistic here - try to do as much as you can.Pro tip: Do you own a meat grinder? Push the dough through 3 times, using the largest holes. Anecdotally, this process allows to skip the whole "dough beating" described above.
• Lightly dust the worktop with flour. Divide the dough into 2 or 3 equal parts, and roll one of them out - as thinly as possible. If you own a pasta maker, it will provide very useful here. Cover the remaining dough parts with a cloth, to prevent it from drying out.
• Using a knife or a pizza/pasta cutter wheel, cut out long strips, approx. 1.2-1.5'' (3-4 cm) wide. Then, cut them into shorter pieces - around 3.5-4'' (9-10 cm) long - cut straight or diagonally at the ends.
• Make a 0.8'' (2 cm) incision in the middle of each strip. Then pull one end through that hole to form a bow. Grab the ends, shake and pull them gently and set aside. Continue until you're out of strips.
• In a wide cooking pot or a large, deep skillet, heat up lard or neutral cooking oil. If you own a kitchen thermometer, aim for 350-355°F (180°C). If you don't, throw in a small piece of dough - if it rises and flows, that means it's hot enough.
• Fry only a few chruściki at a time, until they turn lightly golden - around 30-60 seconds per side. Watch them like a hawk, they're fried very quickly.
• Retrieve faworki with a slotted spoon and onto a paper towel. Dust them generously with icing sugar, as soon as possible. Don't wait for them to cool completely, sugar tends to stick better to warm pastries.

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.

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.