Best 5 Polish Bow Cookies Kruschiki Or Chruschiki Recipes

KRUSCHICKI

Steps:

• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• In a large bowl, beat together the egg yolks, sour cream, white sugar, vanilla and whiskey until smooth. Stir in flour until dough is stiff enough to knead. Turn out onto a floured surface and knead until smooth. Knead in additional flour if necessary. Divide dough into 3 or 4 pieces and roll each ball on floured surface. Cut into strips about 3 inches long then make a slit long ways down the middle. Pull one of the ends through like a bow.
• Place into hot oil and deep fry until golden brown. Let drain on paper towels and sprinkle with confectioners' sugar.

CHRUSCIKI BOW TIE COOKIES

Steps:

• In a large bowl, beat the egg yolks, egg, rum, vanilla and salt until blended. Gradually add confectioners' sugar; beat until smooth. Stir in flour until a stiff dough forms. Turn onto a lightly floured surface; knead seven times., Divide dough into three portions. Roll one portion into a 1/4-in.-thick rectangle, about 12 in. x 5-1/2 in. Cut in half lengthwise, then cut dough widthwise into 1-1/2-in.-wide strips. Cut a 3/4-in. lengthwise slit down the center of each strip; pull one of the ends through the slit, forming a bow. Repeat., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry cookies, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Dust with confectioners' sugar.

POLISH BOW COOKIES - KRUSCHIKI OR CHRUSCHIKI RECIPE - (4.4/5)

Steps:

• Beat the egg yolks with the sugar until well combined. Add sour cream, rum and vanilla and mix until smooth. Sift the flour, baking powder and salt and add it to egg yolk mixture, a little at a time. On a heavily floured surface knead the dough vigorously, punching and squeezing as much flour into it as it will take until the dough is no longer sticky (1/2 hour). Separate dough into several portions and roll very thin. Turn the dough and loosen often when rolling. The dough should look like parchment paper that you can see through. Cut dough into strips approximately 1-1/2 inches wide, 4 inches long. Make slit closer to one end and bring the longer end through the slit. Heat oil to 375 degrees fahrenheit and fry quickly (only a few seconds) until golden not brown. Turn only once. Drain on paper towels. Dust with confectioners sugar.

BOWTIE COOKIES (CHRUSCIKI OR KRUSCHIKI)

Steps:

• 1. Combine the egg yolks, whole egg and salt in a bowl of mixer. Beat at high speed about 5 minutes , until thick and lemon colored. Beat in sugar, cream, vanilla and rum. Add flour and cornstarch and beat until blisters form, about 5 minutes.
• 2. Turn dough out onto a floured board, divide in half, cover with plastic wrap and let rest for about 20 minutes. Working with 1/2 the dough at a time, roll out to about 1/16 thickness,(kinda like rolling out homemade noodles). Cut 2-inch wide strips. Cut the strips on the diagonal at 4-inch intervals.(2x4-inch pieces)
• 3. Heat about 3-inches of oil in a large, deep skillet to 350°. Make a slit in the center of each strip of the cut dough. Then pull one end through the slit to form a bow( sometimes called bow-tie cookies).
• 4. Fry about 6 at a time for 1 minute or less per side or until golden. These fry quickly, so watch closely. Drain on paper towels. Dust with powdered sugar or cinnamon/sugar mixture or a combination of all, or you may like to drizzle with a little honey.

CHRUSCIKI WITH MRS. KOSTYRA

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.