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CHRUSCIKI
(POLISH DEEP FRIED PASTRY GOODNESS)
INGREDIENTS
200G PLAIN FLOUR
3 EGG YOLKS
2-4 TBLESP OF PURE CREAM
1 TSP OF BAKING POWDER
1 TBLSP OF BRANDY OR SHERRY
500G OIL SUCH AS SAFFLOWER, RICE BRAN OR VEGETABLE SHORTENING
100G ICING SUGAR
VANILLA SUGAR
PINCH OF SALT
LOTS OF PAPER TOWEL
1. IN A BOWL, MIX THE FLOUR AND CREAM TOGETHER
2. MAKE A DEEP HOLE IN THE CENTRE OF THE MIXTURE AND
ADD THE EGGS, SALT AND ALCOHOL
3. MIX TOGTHER UNTIL SMOOTH, AND THE PASTRY SHINES
4. ON A LIGHTLY FLOURED WORK SURFACE, KNEAD THE MIXTURE FOR A
GOOD LONG WHILE INTO A SMOOTH DOUGH. YOU NEED TO TRAP AS
MUCH AIR IN THE DOUGH AS YOU CAN DURING THIS PROCESS. IF
KNEADING BY HAND, JUST KEEP REPEATING A PATTERN OF FOLDING
THE DOUGH, FLATTENING IT, FOLDING AGAIN, FLATTENING IT, FOR AT
LEAST HALF AN HOUR. IF USING A MIXER WITH A DOUGH HOOK, KNEAD
FOR AT LEAST FIFTEEN MINUTES. YOU SHOULD BE ABLE TO SEE AT LEAST
SOME LITTLE AIR BUBBLES IN THE DOUGH.
4. WRAP THE PASTRY IN CLING FILM AND CHILL IN THE FRIDGE FOR 30 MIN.
5. REMOVE THE PASTRY FROM THE FRIDGE, AND BREAK OFF A SMALL AMOUNT
AND ROLL OUT ON A FLOURED SURFACE VERY THINLY AND CUT INTO STRIPS APPROXIMATELY 3X15CM.
6. MAKE A LITTLE NIK IN THE MIDDLE OF THE STIP AND THREAD ONE END
THROUGH THE HOLE UNTIL THE PASTRY TWISTS AND BECOMES LIKE A
BOW TIE. REPEAT WITH ALL THE PASTRY.
7. HEAT THE OIL IN A DEEP SAUCEPAN. TO TEST IF THE OIL IS READY FOR FRYING,
PLACE A PIECE OF POTATO INTO THE OIL. IF IT TURNS BROWN THE OIL IS READY.
THE OIL MUST BE KEPT HOT AND CHANGED IF IT STARTS TO DISCOLOUR. THIS
IS DONE TO RETAIN THE GOLDEN COLOUR OF THE PASTRY.
8. PLACE A FEW STRIPS OF PASTRY INTO THE HOT OIL - DON’T LET THE PASTRY
TOUCH. COOK TILL GOLDEN ON BOTH SIDES.
9. REMOVE FROM THE OIL AND PLACE ON PAPER TOWEL AND ALLOW THE OIL TO
DRAIN.
10. CREATE A MIXTURE OF ICING AND VANILLA SUGAR AND USE IT TO COAT
EACH PIECE OF PASTRY.
11. SHARE EQUALLY WITH FRIENDS AND FAMILY.
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