Krusciky (Polish Angel Wings Cookies): Journal News Cookie Swap 2014

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This post is part of our series on my cookie swap tradition.  Every December, for the past ten years, I’ve invited friends to join me in a cookie exchange.  Over the years, our party has evolved into a mother-daughter event, hence the many recipe contributors listed on some of the posts!  Each post contains a favorite recipe from past exchanges.

This recipe comes from my friend Lisa’s family and celebrates her Polish heritage.  No matter what your heritage, this fried dough is mouth-watering!

Click here to see our recipe database with more from past Cookie Swaps. 

Krusciky (Polish Angel Wings Cookies) by Lisa and Julia Cook

Krusciky (Polish Angel Wings Cookies) by Lisa and Julia Cook

Ingredients

  • A mound of flour about 1cup or more
  • 5 egg yolks
  • 1 whole egg
  • ½ tsp. Baking powder
  • 1tbs. Granulated sugar
  • a pinch of salt
  • Crisco oil

Instructions

  1. Take the mound of flour and make a crater-like opening in the middle. Put into the middle 5 egg yolks and 1 whole egg; salt, baking powder, and sugar. With a knife gently mix in flour combining it with the rest of the ingredients. Keep working it until you can knead it. You may use less flour then the cup. You want the dough not to be too thick. It should be smooth and soft. Add flour to the board so not to have a sticky mess. Knead about five to eight minutes. Roll out with rolling pin until the dough is about 1/8 of an inch thick. Cut long strips about 2 inches wide with a rippled cutting wheel. Cut across about 2 or 2 ½ inches leaving a diamond shape or rectangular shape. Cut a slit in the middle of each diamond shape and pull one end through. Fill deep frying pan with about 2 inches or less of oil and bring to a hot simmer. Drop in one piece to test temperature. It should be hot enough so that it turns lightly golden. Each piece will expand. Turn to other side until golden and remove promptly onto a long baking sheet lined with a paper towel to drain.
  2. After it’s cooled dust with a good amount of powder sugar on both sides.
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Ingredients:

A mound of flour about 1cup or more

5 egg yolks

1 whole egg

½ tsp. Baking powder

1tbs. Granulated sugar

a pinch of salt

Crisco oil

Directions:

Take the mound of flour and make a crater-like opening in the middle.  Put into the middle 5 egg yolks and 1 whole egg; salt, baking powder, and sugar. With a knife gently mix in flour combining it with the rest of the ingredients.  Keep working it until you can knead it.  You may use less flour then the cup.  You want the dough not to be too thick.  It should be smooth and soft.  Add flour to the board so not to have a sticky mess.  Knead about five to eight minutes.  Roll out with rolling pin until the dough is about 1/8 of an inch thick.  Cut long strips about 2 inches wide with a rippled cutting wheel.  Cut across about 2 or 2 ½ inches leaving a diamond shape or rectangular shape.  Cut a slit in the middle of each diamond shape and pull one end through.  Fill deep frying pan with about 2 inches or less of oil and bring to a hot simmer.  Drop in one piece to test temperature.  It should be hot enough so that it turns lightly golden.  Each piece will expand. Turn to other side until golden and remove promptly onto a long baking sheet lined with a paper towel to drain.

After it’s cooled dust with a good amount of powder sugar on both sides.

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About Author

Suburban Sweets columnist Josephine D’Ippolito is a baking enthusiast whose passion began more than twenty years ago, when, on a whim, she and her college friend made a single batch of cookies from scratch. One husband, three children and thousands of cookies later, Josephine enjoys the creative and culinary process of baking more than ever. Older, wiser and slightly more health conscious, she tends to justify her habit by making her desserts on the tiny side. Quite possibly her favorite day of the year is her annual cookie exchange held each December, when she gets to revel in the talent and sweetness of her dearest family and friends.

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