Chruściki (Kruschiki)

EASTER DOUBLE HEADER.  Lucky you!

In continuing my Polishfest today (which will culminate in making my all time favorite, kielbasa and sauerkraut), I wanted to try my hand at making kruschiki – I will spell them this way throughout the recipe because it’s the Anglicized version of the Polish word.  Hey, like my last name!  Good ol’ Polish language.  These fried bow cookies weren’t traditional for me growing up, but they were tradition for my dad when he was a young Wez.  They are a bit of a pain to make – and if, like me, you’ve never fried a cookie before you will be incredibly nervous which is okay! – but the payoff is absolutely outstanding.

A few notes before we get started:  make sure you have a way to monitor the temperature of your oil.  If it gets too hot or too cold, you’re gonna have a bad time.  Also, be careful with rolling out the cookies – you’re going to want them basically so thin you can see through them, which I didn’t figure out until towards the end of making them.  They’re still delicious if the dough is thicker, but you won’t get the same crunch.  Also, wear an apron.  Just in case.  Hot oil is hot.

Kruschiki

  • Servings: 3 dozen
  • Difficulty: medium
  • Print

INGREDIENTS:

  • 1 egg, plus 2 egg yolks, room termperature
  • 1/4 tsp salt
  • 1 1/4 cup AP flour
  • 1/4 cup powdered sugar, plus extra for dusting
  • 1/8 cup softened butter
  • 1/2 shot of brandy (bourbon is an acceptable substitute!)
  • 2-3 cups oil for frying

    IMG_3242
    A very simple list of ingredients.

INSTRUCTIONS:

  1. Beat together the egg, egg yolks, butter and salt until it is thick and bright yellow

    IMG_3243
    I don’t have many in progess pictures for this one because I, and my phone, were COVERED in flour.
  2. Gradually add the powdered sugar and brandy to the egg mixture
  3. Slowly add in the flour, and knead the dough for 3ish minutes if you’re using a stand mixer, 5 minutes if by hand.  Your dough should be thick and a little sticky, but not so sticky that it feels like glue.  If this is the case, add a little extra flour until the correct consistency is reached.

    IMG_3213
    This is way, way too sticky

    IMG_3245
    Better!  Honestly a little *too* kneaded, but the end result is still good.  I went 1 1/2 cups of flour instead of 1 1/4 cups and it showed.
  4. Get ready to roll!  You will be working with small balls of dough at a time, so keep the extra in the bowl covered with a clean and damp dishtowel.IMG_3244
  5. On a floured surface (I used a pastry mat + flour because man, sticky dough) roll the dough very thin – so thin you can see through it, about 1/8th of an inch.
  6. Take a sharp knife (or plastic pastry cutter, if you’re on a mat!) and cut the dough intro strips that are about 2 inches wide and 4 inches long.

    IMG_3248
    It took me a few tries to get the thickness right, but it’s definitely important to get them as thin as you can!
  7. To form the cookies, cut a small (1 inch) slit in the middle of the dough and pull one end through the slit, making a bow.  IMG_3247
  8. In a cast iron skillet or heavy bottomed pan, head 3-4 inches of oil until very hot, between 350 – 375°F.  To test if it’s ready, drop a small scrap of dough in the hot oil – it should go straight to the bottom then float immediately to the top.

    IMG_3246
    It is very, very satisfying to see them puff up and bubble almost immediately.  That means you’re doing it right!
  9. Fry the cookies 3-5 at a time, depending on the size of your pan.  Fry them for 30-45 seconds on each side, until just barely golden brown.

    IMG_3249
    Once again, trial and error – you can see some of the darker ones on the draining plate – but even those were still good!
  10. Remove the cookies to a plate with paper towels for draining.  Once they’re cooled completely, dust them liberally with powdered sugar

    IMG_3253
    Oh, hell yes.
  11. Enjoy!

And there you have it, friendos.  Fried sugary cookie bow goodness – in case the metric ton of chocolate you got in your Easter basket wasn’t enough :).

-Nicole

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2 Comments Add yours

  1. tanya2austin says:

    My family is Lithuanian, and we make “krusties” (basically the same thing) at Christmas and Easter! We like to roll them thicker, though, so they puff up almost like slightly crunchy doughnuts!

    Liked by 1 person

    1. Those sound delicious! Definitely keeping that in mind for the next holiday 🙂

      Liked by 1 person

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