#chrusciki

[kenpiercemedia]

Since it's been far too long since I've enjoyed this powdered sugar treat I am celebrating a brand new box of #whiteeaglebakery #polish #chrusciki that my cousin had as part of the dessert this evening #foodie #foodiesofinstagram #foodstagram w #thechronicles of #piercingken #kenpiercemedia (at South Ozone Park) https://www.instagram.com/p/CRafUVSn3Va/?utm_medium=tumblr

[maidsuokasenpai]

Third gen American/Eastern European culture is knowing the name of the food in the original language but not speaking said language so you can’t even look up a recipe because you don’t know how to spell it

[lbk-photography]

[chruscikibake-blog]

Our custom wedding cakes are sure to make a statement at your wedding! They're beautiful, delicious, and fully customizable!

[chruscikibake-blog]

You can customize your platter with cakes, cookies, brownies, eclairs, and other sweets! Get the platter that YOU want!

[umichfan]

#chrusciki (at Polanka Market)

[beebeebunni]

Chruściki Recipe

WARNING! DEEP FRYING! (please wear appropriate clothing, and take the needed precautions. Hardware: Large bowl Fork (Optional: KitchenAid (or like) with dough/knead hook) Ruler (unless you want to eyeball it) Knife Paper towels and drying rack Sifter Software: 1 C All-purpose flour (recommend keeping bag nearby for later) 3 egg yolks 3 tablespoons Dairy Sour Cream 1 teaspoon Vanilla Extract 1 tablespoon Vinegar (or vodka or whiskey) Pinch Salt Vegetable Shortening or Oil for deep frying Powdered Sugar

Directions:

1. Put flour in bowl, and make a well in the center. Add in the egg yolks. Mix together with a fork or your fingers until fine crumbs are achieved (may take up to five minutes, best to not rush). 2. Add in all other ingredients except for shortening/oil and powdered sugar. Mix until well combined.  3**. Knead dough until smooth. If sticky knead in a tablespoon of flour, and continue until smooth. Do not add too much flour at once, take this step slowly. Kneading for at least 15 minutes. (You can do this by hand or a KitchenAid with a dough hook.) ** 4. Once smooth, wrap dough in a cling wrap as tightly as possible. Refrigeration is up to you. Between 20minutes and 24hrs is recommended. 5. When ready to fry, pull off a golfball sized piece and roll out until as thin as you can get it ( 1/16 to 1/8 of an inch is recommended). 6.Once rolled out measure and cut pieces 1 1/2 inches wide and about 5 inched in length. 7. Make an inch cut in the center (length wise) of each piece, and gently pull one end through the slit making a sort of bow-tie shape. 8. Heat oil or shortening to 375F (190C). Drop a small scrap of dough in pan to see if it’s hot enough, should turn golden brown in about 50 sec. Do small batches, flip only once. Should be a light golden color (think a yellow-tan shade). 9. Put on rack to drain excess oil. Repeat Steps 8-9 until done. 10. Powder sugar (sifter recommended). Try to do this while they’re still hot. **Side notes 3** Chruściki is suppose to be airy, so try to trap air in the dough.  -- If they turn out a bit too dense (like mine did first go round), that’s okay they’re still good. You may not have kneaded well enough, or the oil may not have been at the exact right temp or just not deep enough. -- Over done is also still good, as long as they aren’t burnt the powdered sugar should hide any over done taste. -- Add as much powdered sugar as you desire. Just remember to not breath in when you take a bit.  -- If you aren’t sure about your color or any other part of the recipe feel free to message me or send me a pic. I’ll help as much as I can. Recipe source: http://www.europeancuisines.com/node/343