01 of 06
Here's What You'll Need to Make Polish Crullers - Chrusciki
- 5 large egg yolks, at room temperature
- 1 large whole egg, at room temperature
- 1/2 teaspoon salt
- 1/4 cup confectioners' sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla
- 1 tablespoon rum or brandy
- 2 cups all-purpose flolur
- Canola or vegetable oil
- Confectioners' sugar
Makes about 6 dozen
View the recipe in its entirety.Continue to 2 of 6 below.
02 of 06
How to roll and cut the dough for Polish chruściki.
Continue to 3 of 6 below.
- To make the dough, 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, cream, vanilla and rum. Add flour and beat until blisters form, about 5 minutes.
- 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. Cut into 2-inch-wide strips.
03 of 06Continue to 4 of 6 below.
04 of 06
Form the dough strips into bows.
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.Continue to 5 of 6 below.
05 of 06
Fry quickly until golden brown.
Fry 4 to 6 chruściki at a time for 1 minute or less per side or until golden. These fry quickly, so watch closely. Drain on paper towels.Continue to 6 of 6 below.
06 of 06
Dust with confectioners' sugar or drizzle with honey.
Dust with confectioners' sugar. Some like to drizzle their chrusciki with honey. These pastries tend not to store well, but if kept tightly covered, they will last several days and can be recripsed in a 350-degree oven for a few minutes when ready to serve.