Makes 4 large plates of Croatian Krostule
Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour, 15 minutes
- 6 large eggs
- 2 cups whipping cream
- 2 tablespoons vegetable oil
- 2 tablespoons vanilla
- 2 tablespoons dark rum
- 2 tablespoons bourbon or rakia
- 8 ounces (2 sticks) softened unsalted butter
- 6 tablespoons sugar
- About 10 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons salt
- Juice of 1 lemon
- Oil for deep-fat frying
- Confectioners' sugar
- In a food processor, combine eggs, whiping cream, oil, vanilla, rum and bourbon or rakia. When well mixed, add butter through the feed tube with the machine running. Add sugar and process until light and creamy.
- In a large bowl, whisk together 5 cups flour with baking powder and salt. Stir in the egg-butter mixture. Knead the dough by hand in the bowl, adding flour, as necessary, until the dough is not sticky and pulls away from the sides of the bowl.
- Turn dough out onto a floured surface. Continue to knead about 6 minutes, adding flour, until dough is smooth and elastic. Divide dough into four pieces. Work flour into the individual pieces if still somewhat sticky. Rub each piece with lemon juice (Klara can't give any scientific reason for this, it's just the way she has always done it.), cover with plastic wrap and refrigerate 15 minutes.
- On a floured surface, roll dough, one piece at a time, into thin sheets. With a serrated pastry wheel or pizza wheel, cut dough into 1/2-inch strips and braid, or leave plain, make bow ties, stars, flowers or other shapes.
- Heat oil in heavy pan or deep-fat fryer to 370 degrees. Test temperature of oil with a piece of dough. If the oil is hot enough, the dough will rise quickly to the surface. Add krostule to pan a few at a time. When they float, turn and immediately remove with a slotted utensil or tongs and drain on paper towels. They should be very lightly golden in color. Dust with confectioners' sugar while still warm. Can be stored, tightly covered, for 2 to 3 weeks.