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Polish Chruciki (Angel Wings)
Total Time: 25 minutes
Serves: 6 dozen (24 servings)
 INGREDIENTS
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5 large egg yolks (room temperature)
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1 large egg (room temperature)
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1/2 teaspoon salt
- 1/4 cup confectioners sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon rum (or brandy)
- 2 cups flour (all-purpose)
- 1 quart Canola Oil (or vegetable oil)
- Garnish: confectioners sugar
INSTRUCTIONS
- Combine egg yolks, whole egg, and salt in the bowl of a mixer. Beat at high speed until thick and lemon-colored, about 5 minutes.
- Beat in confectioners sugar, cream, vanilla, and rum. Add flour and beat until blisters form in the dough, after 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 F.
- Make a slit in the center of each strip of dough. Then pull one end through the slit to form a bow.
- Fry 6 Chruciki at a time for 1 minute or less per side or until golden. These fry quickly, so watch closely. Drain on paper towels.
- <span style="font-size:11.0pt;font-family:"Calibri",sans-serif;
mso-fareast-font-family:Calibri;mso-fareast-theme-font:minor-latin;mso-bidi-font-family:
"Times New Roman";mso-ansi-language:EN-US;mso-fareast-language:EN-US;
mso-bidi-language:AR-SA">Garnish with confectioners sugar.
- These pastries tend not to store well, but if kept tightly covered, they can be re-crisped in a 350 F oven for a few minutes and served the next day.
* In America, where Chruciki are also known as angel wings and crullers, they can be purchased at most bakeries and are served at any special occasion.
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Submitted by:
Alee Rogan
Financial Services Associate
Chelsea Groton Financial Services
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