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CHRUSCIKI, POLISH VERSION

THESE ARE DEEP FRIED AND THEN DUSTED WITH POWDERED, BE WARNED THAT THEY BECOME HABIT FORMING AND ONE OR TWO WILL NOT BE ENOUGH. THATS HOW DELICIOUS THEY ARE. THIS IS THE TRUE POLISH RECIPE.





List of Ingredients



• 5 EGG YOLKS
  
• 2 TABLESPOONS POWDERED SUGAR
  
• 6 TABLESPOONS SOUR CREAM
  
• 2 TABLESPOONS MELTED BUTTER, COOLED SLIGHTLY
  
• 2 TABLESPOON WHISKY ( HIGH PROOF)
  
• 3 CUPS FLOUR
  






Instructions



1. IN A MIXING BOWL OR FOOD PROCESSOR BEAT THE EGG YOLKS AND POWDERED SUGAR TOGETHER UNTIL CREAMY AND WHITE. CONTINUE BEATING AND GRADUALLY ADD SOUR CREAM, MELTED BUTTER AND ALCOHOL.
   
2. SIFT THE FLOUR IN A BOWL AND ADD TO EGG MIXTURE AND BEAT WELL TILL COMBINED AND YOU HAVE A NICE PLYABLE DOUGH.
   
3. REMOVE FROM BOWL AND PLACE ON A LIGHTLY FLOURED BOARD AND KNEAD FOR 4 TO 6 MINUTES. ROLL DOUGH OUT TO A 1/8" OR 1/4" THICKNESS. WITH A KNIFE CUT INTO LONG STRIPS OF DESIRED SIZE ( 1 1/2 TO 2" WIDE. MAKE A SLIT ABOUT 1" LONG IN THE CENTER OF STRIPS, TAKE ONE END OF STRIP AND CAREFULLY PULL THROUGH THE SLIT WITHOUT BREAKING. PLACE ON BAKING SHEET UNTIL ALL DOUGH IS DONE. SET ASIDE.
   
4. HEAT UP VEGETABLE OIL IN A HEAVY SKILLET (ABOUT 1 TO 1 1/2"). TEST OIL WITH A SMALL BIT OF DOUGH. WHEN DOUGH IMMEDIATELY FLOATS TO THE SURFACE, THE OIL IS READY TO USE. FRY STRIPS UNTIL GOLDEN BROWN ON ONE SIDE, TURN AND BROWN OTHER SIDE. BE CAREFUL NOT TO BURN, THEY SHOULD BE OF A GOLDEN BROWN COLOR. REMOVE FROM OIL WITH A SLOTTED SPOON AND PLACE ON PAPER TOWELS TO ABSORB ANY EXCESS OIL. REMOVE FROM PAPER TOWELS AND PLACE ON PLATTER. FINISH WITH REMAINDER OF STRIPS.
   
5. SPRINKLE CHRUSCIKI WITH POWDERED SUGAR.
   






Final Comments


ENJOY!