Traditionally, chrusciki (hrrooss-CHEE-kee) are associated with the pre-Lenten feasting of Mardi Gras when another fried dessert, paczki are served. In America, chrusciki or Polish crullers are served at any special occasion.
When I make these, I'm suddenly 5 years old again at a Polish wedding, inhaling the aroma of freshly-fried "chrusciki" and elbowing my siblings out of the way for first dibs at the dessert platter passed at family-style dinners.
View these steps for making Polish chrusciki.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 6 dozen Polish Chrusciki
- 5 large egg yolks, at room temperature
- 1 large whole egg, at room temperature
- 1/2 teaspoon salt
- 1/4 cup confectioners' sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla
- 1 tablespoon rum or brandy
- 2 cups all-purpose flour
- Canola or vegetable oil
- Confectioners' sugar
- Combine egg yolks, whole egg and salt in bowl of mixer. Beat at high speed until thick and lemon colored, about 5 minutes. Beat in sugar, cream, vanilla and rum. Add flour and beat until blisters form, about 5 minutes.
- Turn dough out onto a floured board, divide in half, cover with plastic wrap and let rest for at least 20 minutes.
- Working with half of the dough at a time, roll out to 1/8-inch thickness. Cut into 2-inch-wide strips. Cut these strips on the diagonal at 4-inch intervals.
- Heat 2 inches of oil in a large, deep skillet to 350 degrees. Make a slit in the center of each strip of dough. Then pull one end through the slit to form a bow.
- Fry 6 chrusciki 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 confectioners' sugar. Some like to drizzle their chrusciki with honey. These pastries tend not to store well, but if kept tightly covered, they can be recrisped in a 350-degree oven for a few minutes and served the next day.