Kruschiki Recipe
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Ingredients: |
Ingredients: 2 eggs, plus 4 egg yokes, at room temperature
1/2 tsp. salt
2 C. flour
1/2 C. powdered sugar
1/4 C. softened butter
1 shot of brandy (1 oz.)
oil for frying.
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Directions: |
Directions:Beat eggs, egg yolks, salt and butter until thick and lemon colored. Slowly beat in the powdered sugar and brandy. Slowly mix in flour. Knead the dough for 3 – 5 minutes. The dough should be thick and will be a bit sticky. To roll, you will be working with small balls of dough. Keep the rest of the dough in the bowl, covered with a clean, damp dishtowel. On a floured surface, use a rolling pin to roll the dough out very thin – 1/8th of an inch. Take a sharp knife and cut the dough into strips about 2″ wide. Then cut the other way on a diagonal to make pieces of dough that are about 2″ x 4″. Cut a small slit (1″ or less) in the center of each piece. To form the cookie, take one end and place it through the slit. Very gently pull the end of the dough through the slit to form a bow shaped cookie. In a large pot or deep skillet heat about 3 – 4 inches of oil until very hot. Test the oil by putting in a small scrap of dough; it should sink to the bottom and then immediately float to the top. When this happens your oil is ready. Fry the cookies in small batches. Fry for about 30 seconds and then use tongs to gently turn the cookies over. The cookies should be barely golden brown. Drain on paper towels. Cool. Dust liberally with powdered sugar. Makes about 6 dozen cookies. |
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Personal
Notes: |
Personal
Notes: Back in the day, I used to help Anna make these cookies. They are very labor intensive, but well worth the effort. You can store Kruschiki in waxed-paper-lined, airtight containers at room temperature for up to one week. Wait until just before serving to dust them with confectioners' sugar, otherwise, they become soggy.
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