Chrusty, Chrusciki, Faworiki, Angel Wings


Recipe from Moje wypieki
  • 3 cups plain flour, sifted
  • 5 egg yolks
  • 2 tsp vodka or other strong alcohol like rum
  • 1 tsp butter, room temperature
  • 1/2 to 3/4 cup beer (lager)
  • pinch of salt
    • Other ingredients:
  • 4 packets of Frytex or different shortening deep-fry (you can use it also oil or lard)
  • icing sugar for sprinkling

Place all ingredients into a bowl. Knead a dough.
You can use a mixer, as it takes quite a long time.
You will know that the dough is ready when it will be smooth and elastic.
If it is too dry add extra one or two tablespoons of beer.
And now the fun part. Put the dough on the counter and start beating it with a rolling pin. Fold it into rectangle, beat it with a rolling pin. Do it a few times.
If you beat it well, you will get more air bubbles and your chrusty will be lighter and better.
Cover the dough with a cling film and leave it in a fridge for an hour.
Split the dough into a few smaller parts and roll it very thin. The thiner the better.
If you have a pasta roller, use it.
Cut the rolled dough into rectangles 6-cm long and 3-cm wide (they should be longer than wider and shouldn't be bigger than a pot you are frying them in).
Cut a slit in the middle of every rectangle. And pull one end through the slit. (see the photo|http://magdascauldron.blogspot.ie/2012/02/chrusty-faworki-angel-wings.html])
Heat Frytex / shortening or oil in a big pot or saucepan to 175°C. Use enough oil that chrusty can float freely. Fry chrusty around 1 minutes on every side (or until golden). Don't overcrowd the pan, as the oil temperature will drop down. Flip them using wooden skewers.
Take them out of the oil and put it on a plate covered with paper towel to absorb extra oil.
When they cool down sprinkle them with the icing sugar.

Notes
The portion is quite big. I made a half batch.
Chrusty, faworki, angel wings - Polish Shrove Tuesday / Fat Thursday

http://magdascauldron.com/2013/02/chrusty-faworki-angel-wings-with-beer.html





















Recipe from beautiful White plate blog
  • 500 g plain flour
  • 4-5 yolks
  • 2 Tbsp vinegar (I substituted with rum)
  • pinch of salt
  • 200 g sour cream
  • 3 packets of Frytex or different shortening deep-fry (you can use it also oil or lard)
  • icing sugar for sprinkling

Place all ingredients into a bowl. Knead a dough. You can use a mixer.
It takes quite a long time. You will know that the dough is ready when it will be smooth and elastic.
If it is too dry add extra one or two tablespoons of the sour cream.
And now the fun part. Put the dough on the counter and start beating it with a rolling pin. If you beat it well, you will get more air bubbles and your chrusty will be lighter and better.
Cover the dough with a kitchen towel and leave it in a fridge for an hour.
Split the dough into a few smaller parts and roll it very thin. If you have a pasta roller, use it.
The thiner the better. Mine were still to thick.
Cut the rolled dough into rectangles 6-cm long and 4-cm wide (they should be longer than wider and shouldn’t be bigger than a pot you are frying them in).
Cut a slit in the middle of every rectangle.
And pull one end through the slit.
Heat Frytex or oil in a big pot or saucepan to 175°C. Use enough oil that chrusty can float freely.
Fry chrusty around 1 minutes on every side (or until golden). Don’t overcrowd the pan, as the oil temperature will drop down. Flip them using wooden skewers.
Take them out of the oil and put it on a plate covered with paper towel to absorb extra oil.
Sprinkle chrusty with the icing sugar.
Chrusty, faworki, angel wings

http://magdascauldron.com/2012/02/chrusty-faworki-angel-wings.html

Polish Chrusciki (Angel Wings)

Poles call them chrusciki, faworki, or angel wings but I call them melt-in-your-mouth powdered sugar awesomeness! It’s the only thing I deep fry and I only make them at Christmas time. They’re very delicate and crumble easily so don’t your wear your fancy black sweater! - Jenny Jones
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Makes: 36 - 40
Polish Chrusciki (Angel Wings)
Ingredients:
  • 3 egg yolks
  • 2 Tablespoons sugar
  • pinch of salt
  • 2 Tablespoons reduced fat sour cream
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon each lemon & orange zest
  • 3/4 cup all purpose flour

  • up to 2 Tablespoons additional flour
  • 1 quart of oil for frying (safflower or canola)
  • 1/2 cup powdered sugar
Instructions:
  1. In a small bowl using an electric hand mixer on high, beat egg yolks, sugar and salt until thick and lemon colored - about a minute.
  2. On low speed, stir in sour cream, vanilla, zests & flour.
  3. Stir in enough additional flour to form a mass (1-2 tablespoons)
  4. Transfer to a floured surface and knead 50 turns (about 2 minutes), adding extra flour as needed.
  5. Divide dough in half, keeping extra covered with plastic.
  6. On a floured surface, roll each section paper-thin to at least 12” across. Cut into 1 1/4-inch strips. Cut strips into 5-inch lengths. Make a slit in each strip. Pull one end through slit to make a bow tie.
  7. Deep fry in oil at about 350-365° F for about 30 seconds, turning once using 2 forks, until lightly golden on both sides. Do not crowd.
  8. Drain on paper towels. Sprinkle with powdered sugar.
  9. To re-crisp place on baking sheet in a 325° oven for about 5 minutes. Cool completely.

http://www.jennycancook.com/recipes/polish-chrusciki-angel-wings/






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