Chruschiki, Recipe Box - ATPC


Heritage: Culture/Food

Polish Recipe Box index box

From: Katrina Lehrner

  • 6 egg yolks
  • 1 cup flour
  • 6 tbs. sugar
  • 1 oz. rum
  • 1 tsp. vinegar
  • 2 cups oil


  1. 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.
  2. 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 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.
  3. 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.
  4. 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.
  5. 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