Hello! So it’s December, the month of baking delicious festive treats, however this year, if you haven’t already seen on my Instagram, I am pregnant. I’m still hoping to get some baking done but probably not as much as I managed last year. But I still wanted to share this recipe for Polish Chrusciki.
My boyfriend is Polish so for Christmas last year I wanted to make something specific to take round to his parents for Christmas Day and these ‘angel wings’ were suggested as apparently they are a big Polish classic, especially around Christmas. I was warned that these can be a bit tricky to make but I found them reasonably easy and simple. Granted that could have been first time luck.
So what are Polish Chrusciki? Well, they are delicious, but a proper description of them is; “a traditional sweet crisp pastry made out of dough that has been shaped into thin twisted ribbons, deep-fried and sprinkled with powdered sugar.”
So if you want to know how to bake these delicious and dangerously moreish “little bits of heaven in your mouth” (my Mum’s description of them) then read on.
INGREDIENTS FOR POLISH CHRUSCIKI
- 3 egg yolks
- 2 tablespoons granulated sugar
- Pinch of salt
- 2 tablespoons sour cream
- ½ teaspoon vanilla extract
- ½ of a lemon zest
- ½ of a orange zest
- 95g plain flour
- 1 litre rapeseed oil
- Icing sugar
INSTRUCTIONS FOR POLISH CHRUSCIKI
1. Slowly heat up the oil on a low-medium heat to around 180°C. I bought a simple food thermometer from a supermarket and that worked for reaching and maintaining around the correct temperature throughout. You will also want to heat the oil in a pan large enough to place a few Chrusciki at a time.
If the tempature goes up or down a bit just judge the frying time based off the colour of the Chrusciki. Which you will want to end up being lightly golden.
2. Using an electric hand whisk mixer on high, beat together the egg yolks, sugar and salt until thick and lemon coloured. This takes about a minute.
3. Add sour cream, vanilla, lemon and orange zest and mix on a low speed.
4. Add flour. You will want the mixture to become kneadable so you may require additional flour. The dough should be very sticky but form into a mass.
5. Transfer the dough onto a well floured surface and knead 50 turns. Adding extra flour as needed to prevent it from sticking to surface.
6. Divide the dough in half, keep half covered in cling film.
7. On a well floured surface roll dough paper thin, to at least 30cm across the diameter. You will need to roll and turn, flouring as you go. Because it’s a sticky and stretchy dough this can take a few minutes to do.
8. Cut into, an average of, 3cm strips vertically and cut those strips into 13cm lengths horizontally.
9. Make a slit in the middle of each strip and fold into bow tie. This is difficult to describe over text so when I made them this year I took a video clip too. But you take one end, fold it back on itself into the slit you made in the middle. And pull it back through to face the original direction it was in.
There is also another video clip here to give you a better idea.
10. Deep fry in oil for about 30 seconds total, turning until lightly golden on both sides.
11. Drain on paper towel.
12. Allow to cool.
13. Sprinkle with plenty of icing sugar. PLENTY.
And enjoy! Merry Christmas!
You can store Chrusciki at room temperature for several days in a covered or sealed container.