Best 5 Guanti Andor Chruscik Recipes

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Guanti andor chruscik are sweet, crispy 揚げた菓子 served at Christmastime in Poland and other parts of Europe. The pastry is made with simple ingredients like flour, sugar, butter, and eggs, and it is flavored with vanilla or citrus zest. Guanti andor chruscik are often decorated with powdered sugar or cinnamon sugar, and they can be served plain or filled with jam or preserves. If you are looking for a delicious and festive treat to enjoy this holiday season, guanti andor chruscik are a perfect choice.

Check out the recipes below so you can choose the best recipe for yourself!

GUANTI AND/OR CHRUSCIK



Guanti and/or Chruscik image

This is one of those recipes that every European nationality has their own version of. The Italian version (Guanti) is usually made for holidays and special occasions, as is the Polish version (Chruscik). The Chruscik recipe is my hubby's Polish grandmother's recipe. The Guanti recipe is my Italian grandmother's recipe.

Provided by Dee514

Categories     Dessert

Time 35m

Yield 24-48 guanti

Number Of Ingredients 19

3 eggs
2 tablespoons Crisco, melted (shortening or leaf lard)
2 tablespoons milk
2 tablespoons sugar
1/4 teaspoon vanilla
1/2 teaspoon salt
2 cups flour, sifted
oil or shortening (for frying)
3 cups flour, sifted (plus extra flour for kneading and cutting)
1/2 teaspoon baking powder
1/2 teaspoon vanilla
1 teaspoon brandy (M-I-L uses blackberry brandy)
3/4 cup sugar
3 eggs
1/4 cup cream cheese or 1/4 cup sour cream
1/4 teaspoon salt
2 tablespoons butter
1/4 cup milk
oil or shortening, for deep fat frying

Steps:

  • Guanti: In a large bowl, beat eggs until light, add sugar, milk, Crisco, salt and vanilla, and mix well.
  • Beat in flour, until dough is formed.
  • Using about 1/4 of the dough at a time, roll dough to wafer thinness on a floured board (or put dough through a pasta machine).
  • Using a dough cutting wheel, or knife, cut the dough into strips about 2 1/2 inches wide by 4 inches long.
  • Continue with remaining dough.
  • Deep fry the dough strips in hot oil or Crisco, until lightly golden (about 1-2 minutes).
  • Remove from pan and drain on paper towels or brown paper.
  • Sprinkle with powdered sugar OR lightly coat with a honey syrup (honey thinned with water) before serving.
  • Chrúscik (pronounced kris-chick-e): Mix together flour, salt and baking powder.
  • Melt butter and cream cheese with milk.
  • In a large bowl, combine sugar, eggs, vanilla and brandy and mix well.
  • Add flour mixture and cream cheese mixture alternately to the egg mixture, mix well after each addition.
  • Dough should be soft.
  • On a floured pastry cloth, roll dough 1/8 inch thick.
  • Cut dough into 3 inch strips.
  • Cut a small slit in the center of each strip.
  • Pull one end of the strip through the slit in the center, forming a"twist" in the middle.
  • Fry in hot oil until light golden on each side.
  • Remove from pan, drain on brown paper.
  • Sprinkle with powdered sugar.

GUANTI AND/OR CHRUSCIK



Guanti and/or Chruscik image

Number Of Ingredients 20

GUANTI
3 eggs
2 tablespoons shortening
2 tablespoons milk
2 tablespoons sugar
1/4 teaspoon vanilla extract
2 cups flour, sifted
oil for frying
CHRUSCIK
3 cups flour, sifted
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract
1 teaspoon brandy
3/4 cup sugar
3 eggs
1/4 cup cream cheese
1/4 teaspoon salt
2 tablespoons butter
1/4 cup milk
oil for frying

Steps:

  • GUANTI1. In a large bowl, beat eggs until light, add sugar, milk, Crisco, salt and vanilla, and mix well. 2. Beat in flour, until dough is formed. Using about 1/4 of the dough at a time, roll dough to wafer thinness on a floured board (or put dough through a pasta machine). 3. Using a dough cutting wheel, or knife, cut the dough into strips about 2 1/2 inches wide by 4 inches long. Continue with remaining dough. 4. Deep fry the dough strips in hot oil or Crisco, until lightly golden (about 1-2 minutes). Remove from pan and drain on paper towels or brown paper. 5. Sprinkle with powdered sugar OR lightly coat with a honey syrup (honey thinned with water) before serving. CHRUSCIK (pronounced kris-chick-e): 1. Mix together flour, salt and baking powder. 2. Melt butter and cream cheese with milk. 3. In a large bowl, combine sugar, eggs, vanilla and brandy and mix well. Add flour mixture and cream cheese mixture alternately to the egg mixture, mix well after each addition. Dough should be soft. 4. On a floured pastry cloth, roll dough 1/8 inch thick. Cut dough into 3 inch strips. Cut a small slit in the center of each strip. Pull one end of the strip through the slit in the center, forming a"twist" in the middle. 5. Deep fry in hot oil until light golden on each side. Remove from pan, drain on brown paper. 6. Sprinkle with powdered sugar. 24-48 guanti 35 minutes (30 mins prep time, 5 mins cook time)

Nutrition Facts : Nutritional Facts Serves

CHRUSCIK



Chruscik image

Bow shaped pastries that are fried and dusted with confectioners' sugar. So good!

Provided by Danielle

Categories     World Cuisine Recipes     European     Eastern European     Polish

Yield 48

Number Of Ingredients 10

9 egg yolks
3 tablespoons sour cream
1 tablespoon rum
1 teaspoon vanilla extract
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
3 tablespoons white sugar
1 cup vegetable oil for frying
1 cup confectioners' sugar

Steps:

  • In a medium bowl, beat the egg yolks with the sugar until well blended. Add the sour cream, rum, and vanilla, mix until smooth. Sift together the flour, baking powder and salt; stir into the egg yolk mixture a little at a time. Turn the dough out onto a heavily floured surface and knead vigorously for about 1/2 hour. Allow the dough to absorb as much of the flour as it can so it is no longer sticky.
  • Separate dough into 4 or 5 portions and roll out very thin. The dough should be almost as thin as paper, and slightly see-through. Cut dough into strips about 1 1/2 inches wide and 4 inches long. Make a 1 1/2 inch slit in the strip closer to one end. Pull the long end of the strip through the slit.
  • Heat the oil to 375 degrees F (190 degrees C). Fry the cookies quickly, turning once. They should be golden but not brown. Drain on paper towels and dust with confectioners' sugar when cool.

Nutrition Facts : Calories 58 calories, Carbohydrate 9.4 g, Cholesterol 38.8 mg, Fat 1.6 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 0.5 g, Sodium 31.5 mg, Sugar 3.3 g

CHRUSCIKI WITH MRS. KOSTYRA



Chrusciki with Mrs. Kostyra image

These crisp, sugar-dusted Polish cookies made with twists of dough quickly fried in hot oil are also known as angels' wings or bow ties. Martha likes to stack a tower of chrusciki on a pressed-glass cake stand, largest chrusciki first, to make a Christmas-tree formation.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 6 dozen cookies

Number Of Ingredients 16

1 tablespoon unsalted butter, melted
2 large eggs
5 large egg yolks
1/4 cup granulated sugar
3 tablespoons sour cream
2 teaspoons salt
1 teaspoon orange extract
1 teaspoon lemon extract
1 teaspoon vanilla extract
1 teaspoon white distilled vinegar
1 tablespoon rum
1 tablespoon grated lemon zest
1 tablespoon grated orange zest
2 to 3 cups all-purpose flour, plus more for dusting
7 cups (3 pounds) vegetable shortening, for deep-frying
Sifted confectioners' sugar, for sprinkling

Steps:

  • Put melted butter, eggs, egg yolks, granulated sugar, sour cream, salt, extracts, vinegar, and rum in the bowl of a standing mixer fitted with the paddle attachment. Beat on medium-high speed until mixture is pale, about 3 minutes. With mixer running, add zests. Reduce speed to low, and gradually add up to 3 cups flour, 1/2 cup at a time, until a fairly stiff dough forms.
  • Turn out dough onto a lightly floured surface, and knead, dusting with flour if it seems sticky, until dough becomes smooth, soft, and elastic, about 10 minutes. Halve dough, and wrap each piece in plastic wrap. Let dough rest at room temperature, 30 minutes.
  • Working with 1 piece at a time, roll out dough on a lightly floured surface until very thin (about 1/16 inch thick). Using a straightedge as a guide, cut the dough into 5-by-1 1/4-inch strips. Trim ends on the diagonal.
  • Lay dough strips vertically in front of you, and cut a 1 1/4-inch-long opening through the middle of each strip. Working with one strip at a time, push one end through the cut, then pull through to make a bow-tie shape. Transfer formed chrusciki to a large parchment-lined baking sheet, and cover with a clean, slightly damp kitchen towel. Repeat process with remaining dough.
  • Heat shortening in a large (6-quart) pot over medium-high heat until it registers 375 degrees on a deep-fry thermometer.
  • Working in small batches of about 7, fry chrusciki, turning once with a slotted spoon, until lightly browned, about 1 minute. Transfer fried chrusciki with slotted spoon to two paper-towel-lined baking sheets to drain. (Adjust heat between batches as necessary to keep oil at a steady temperature.)
  • Just before serving, dust chrusciki with confectioners' sugar.

CHRUSCIKI I



Chrusciki I image

This is the Polish version of angel wings.

Provided by Sue Peters

Categories     World Cuisine Recipes     European     Eastern European     Polish

Time 1h30m

Yield 40

Number Of Ingredients 9

12 egg yolks
1 egg
2 tablespoons white sugar
1 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon whiskey
2 ½ cups all-purpose flour, divided
1 quart vegetable oil for frying
1 cup confectioners' sugar for dusting

Steps:

  • In a medium bowl, whisk egg yolks, egg, sugar, salt, vanilla, and whiskey. Stir in 2 cups of the flour. If dough is sticky, add the rest of the flour. Knead dough for 5 minutes; divide into three parts. Keep dough pieces covered with plastic wrap until ready to use.
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Or, alternately, melt 2 pounds lard(see Editor's Note). Oil should be about 1 inch deep.
  • On a lightly floured surface, roll out one piece of the dough until it's paper-thin. Cut into parallelogram (long diamond) shapes, and use a sharp paring knife to cut a slot in the centers. Pull one point of the diamond through the slot; set aside and repeat with remaining pieces.
  • Fry 2 to 4 pieces at a time, depending on the size of your pan, about 5 to 10 seconds on each side. The cookies should not be browned. Remove from oil and drain on paper towels; dust with confectioners' sugar when cool. Store any remaining cookies in an airtight container.

Nutrition Facts : Calories 255.8 calories, Carbohydrate 9.8 g, Cholesterol 66.1 mg, Fat 23.5 g, Fiber 0.2 g, Protein 1.8 g, SaturatedFat 3.4 g, Sodium 62.5 mg, Sugar 3.6 g

Tips:

  • Choose the right dough: Use a dough that is light and airy, such as puff pastry or choux pastry.
  • Roll the dough thinly: The thinner the dough, the crispier the churros will be.
  • Fry the churros in hot oil: The oil should be hot enough to sizzle when you drop the churros in.
  • Drain the churros on paper towels: This will help to remove excess oil.
  • Coating with sugar: Churros can be coated with granulated, powdered, or cinnamon sugar, depending on your preference.
  • Serve churros warm: Churros are best enjoyed when they are warm and fresh.

Conclusion:

Churros are a delicious and versatile treat that can be enjoyed by people of all ages. They are perfect for breakfast, lunch, or dinner, and can be served as a dessert or snack. With so many different recipes to choose from, you are sure to find a churro recipe that you love.

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