This is the last week of the Reindeer Recipe hop with my favorite gals. They have all posted such wonderful holidays recipes and traditions.
This recipe is very near and dear to my heart. My family comes from Poland. When I was growing up we observed many of the Polish traditions that my great-grandparents brought over from Poland with them.
My favorite Polish recipe was chrusciki (pronounced khroost-CHEE-kee). Also known as chrust faworki, chrusty and just plain faworki. In English, they are known as angel wings.
These are a non-yeast dough cookie shaped into a knot and fried then dusted in powdered sugar. They are light as air, delicious and to me, very sentimental.
We rarely made them after my great-grandmother passed away. As I grew up and got interested in cooking, I asked my great aunt (Cioci) if she was willing to spend some time teaching me this recipe. She was thrilled and I spent a wonderful Saturday afternoon in her tiny kitchen being taught, not only how to make, roll, shape and fry the dough, but how to do it like my great-grandmother did it.
We used an electric skillet that my Cioci had received as a wedding gift many, many years ago. I thought it was a fire hazard, but she insisted this was the only way they could be fried. Also, this recipe calls for a jigger of rum. My Babci’s original recipe calls for 2 jiggers of rum. One for the dough and one for the cook. When I make these, I always do this. You don’t have to, but I think it makes a difference. LOL
These sweets are usually reserved for special events, feasts, weddings, and holidays as they are a bit labor intensive. But they are worth it.
This is my Babci’s recipe.
I hope you try them. Don’t get frustrated as they dough can be a bit difficult to work with initially until you get the technique down pat.
I hope you find them as magical as I do.
- 2 c. flour
- 2 eggs
- 4 egg yolks
- ½ tsp. salt
- ½ c. powdered sugar
- ¼ c. butter, melted
- 1 jigger of rum (1.5 oz.)
- 7 c. (3 lbs) vegetable shortening for frying
- Add salt to eggs and beat until thick and lemon-colored
- Add sugar, butter and rum and continue to beat
- Fold in flour and knead until the dough blisters. (*see the note at the bottom of the page)
- Transfer to a well-floured board and cut in half
- 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-1¼-inch strips. Trim ends on the diagonal.
- Lay dough strips vertically in front of you, and cut a 1¼-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 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, fry chrusciki, turning once with a slotted spoon, until lightly browned, about 1 minute. Transfer fried chrusciki with a slotted spoon to a paper-towel-lined baking sheet to drain. (Adjust heat between batches as necessary to keep oil at a steady temp)
- Just before serving, dust with confectioners' sugar
Now go hop on over to see Pat at Life at Lydia’s House. She’s the next stop on the Reindeer Tour.
Make sure you check out the other ladies and their wonderful Christmas recipes, traditions and decorating tips.
Tamyra at Positively Southern
Shelly at ConfettiStyle
Marsha at M Jones Style