Directions: |
Directions:Place the flour in a large bowl: make a well in the center. Add the egg yolks and rub in with the fingers (or stir in well with a fork for five minutes or so until you're left with a mixture like fine crumbs, and just use your fingers to break up and rub in whatever large crumbs remain.
Add all the other ingredients, except the confectioners' sugar, and blend well. On a lightly floured work surface, knead the mixture into a smooth dough. A long knead strengthens the gluten in the dough, which makes it easier for the pastry to puff up.
Wrap the dough in plastic wrap and allow to rest in the refrigerator for 20-30 minutes. (You can let it rest overnight if you like.)
When ready to fry, roll out the dough, a golf-ball sized piece at a time, until that piece is 1/8 inch thick. (1/8th-inch thick dough puffs up better.)
Slice the rolled out dough into 1 1/2-inch wide strips. Cut the strips diagonally into 5-inch lengths. In each strip, cut a one-inch slit the long way, in the middle of the strip. Pull one end of the strip through the slit so that it looks kind of like a bowtie.
Heat the frying oil to 375. Deep fry the strips in small batches until they turn light golden, turning once. Then remove to drain on paper towels. Repeat until all the dough is used up.
Once fried, allow the chruscik to cool completely. (This is important, as if you do the next step while they're still warm, the sugar will melt and make the chruscik sticky.)
Dust with confectioners' sugar and serve. |
This recipe for Chrusciki is from