Chruschiki
From: Katrina Lehrner
Ingredients:
- 6 egg yolks
- 1 cup flour
- 6 tbs. sugar
- 1 oz. rum
- 1 tsp. vinegar
- 2 cups oil
Preparation:
- Mix together egg yolks and flour. Work together and add sugar, rum, and
vinegar. Add flour as needed. It will take 15 to 20 minutes to work
the mixture, by hand, into usable dough. The dough is not meant to be
perfectly dry, and will remain ever so slightly sticky. The rum is used
to give body to the chursty. Any more than 1 oz. of rum and the chursty
will become hard when fried. The vinegar is added to give the dough its
golden colour when fried.
- Cut dough into workable sections. Roll dough very thin, but not
transparent. The thinner you can roll it (and still be able to lift it
up in one piece) the lighter your chursty will be. Cut the dough into 1
¼ inch strips (vertically) and cut those strips into 10cm pieces
(horizontally) on a slant. Slice a 4cm strip into the center of the
chursty. Take one end of the chursty and pull it through the hole.
- In a deep frying pan, heat oil. I have found heating the oil on maximum
heat, then turning it down to a 3 gets the oil to the right
temperature. Temperature is the key. If the oil is too hot, they will
burn, if it's too cold they'll get saturated and soggy.
- When the oil is at the right temperature, drop in two chursty at a
time. Two at a time makes for easy control of the situation and
prevents burning the chursty. It takes only 5-8 seconds for the chrusty
to get ever so slightly golden, then remove quickly. As soon as they
float to the top (almost as soon as you drop them in) they are done, but
golden is a nice colour. Brown is burnt, and they will taste bitter,
rather then slightly sweet.
- Set cooked chursty on paper towels to absorb excess oil. Dust with
powdered sugar when cool to finish. Makes about 50-60 chursty.
My Surnames: Bauer, Konarzewski, Tyl, Tecza, Tencza
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