Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenCookies - Rolled Cookies Chrusciki
Famous Authors (View All Authors)
Cookies - Rolled Cookies Chrusciki Post by :rterry Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1503

Click below to download : Cookies - Rolled Cookies Chrusciki (Format : PDF)

Cookies - Rolled Cookies Chrusciki

Loosely translated, chrusciki means “cookie” in Polish. Known as angels’ wings or bow ties in North America and chiacchiere in Italy, these sugar-dusted sweets are associated with the pre-Lenten carnival in Poland; in the U.S., they are served at Polish-American weddings and other festivities.

Chrusciki are almost lighter than air. This is the result of a fairly extended kneading process, which forces as much air into the dough as possible. Traditionally, chrusciki are fried in lard, but they can be made in oil as well. The shortening must be very hot in order to cook the chrusciki quickly. It is hot enough when a small piece of dough floats immediately to the surface. If the shortening becomes too hot, add a small cube of bread to lower the temperature. Fry the pastries in small batches, so that they float freely, without touching. Each chrusciki will take about a minute total to fry. (This includes both sides.) As soon as the confection turns golden brown, turn it over with a long fork, and fry the other side. Sprinkle with confectioners’ sugar, and store in an airtight container.
Makes about 7 dozen cookies

1 tablespoon unsalted butter
2 large eggs
5 large egg yolks
3 tablespoons granulated sugar
1 1/2 teaspoons salt
1 teaspoon orange extract
1 teaspoon lemon extract
1 teaspoon vanilla extract
1 teaspoon white distilled vinegar
1 tablespoon rum
3 tablespoons sour cream
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
2 to 3 cups all-purpose flour
Vegetable shortening, for deep-frying
Sifted confectioners’ sugar, for sprinkling


Melt the butter, and combine with eggs, egg yolks, granulated sugar, salt, extracts, vinegar, rum, and sour cream in a large, heavy mixer. Using the paddle attachment, beat on medium-high until lemon-colored. Add citrus rinds. Gradually add enough flour to produce a fairly stiff dough. Turn out onto a floured board, and knead for 8 to 10 minutes, adding flour if necessary, until the dough blisters, becomes elastic, and can be handled easily. Cut the dough in half, and wrap one half with plastic wrap; reserve at room temperature.

Roll 1/2 of dough very, very thin and cut into strips about 4 inches long and 1 1/4 inches wide. Cut the ends on a diagonal. Slit each piece in the center, and pull one end through the slit. Place on a parchment-lined baking sheet, and cover with a towel to keep moist. Repeat with other half of dough.

Heat the shortening in a cast-iron frying pan to 375 degrees, and fry the dough strips, a few at a time, for about 1 minute, until lightly browned, turning once with a long fork or tongs.

Drain chrusciki on brown paper bags; transfer to a cooling rack and sprinkle with confectioners’ sugar. Store, tightly covered, in wax-paper-lined tins.

Note: This recipe makes an enormous quantity, so it can be halved if you wish, but do not divide the orange, lemon, and vanilla extracts.
If you like this book please share to your friends :
NEXT BOOKS

Cookies - Rolled Cookies Ciasteczka Polskie Z Galaretka (polish Jelly Cookies) Cookies - Rolled Cookies Ciasteczka Polskie Z Galaretka (polish Jelly Cookies)

Cookies - Rolled Cookies Ciasteczka Polskie Z Galaretka (polish Jelly Cookies)
Ciasteczka Polskie z Galaretka (Polish Jelly Cookies) The term "Polish crumbly dough" ("kruche ciasto polskie") is used to describe pastry dough made with sieved hard-boiled eggs which frequently form the basis for mazurkas. It also makes tasty cookies, of which these are an example. 3 cups flour2 sticks butter or margarine3 egg yolks, cooked and sieved3/4 cup powdered sugar1/2 to 3/4 cup red currant jellyPreheat oven to 350° F.Sift flour onto board, cut in butter or margarine, and dice with knife until groat-like. Add 3 cooked, sieved egg yolks and sift in powdered sugar, quickly working ingredients into a dough. Place
PREVIOUS BOOKS

Cookies - Rolled Cookies Christmas Stars Cookies - Rolled Cookies Christmas Stars

Cookies - Rolled Cookies Christmas Stars
250g butter (1/2 lb) 1/2 cup castor sugar (superfine) 2 1/2 cups sifted plain (all purpose) flour* 1-2 tabs cream (optional) 1 egg, beaten (to glaze) 1/4 cup ground almonds 1/4 cup sugar (coffee crystals) Cream butter & sugar. Add flour, mixing to form a stiff dough (use cream - or half and half- if necessary). Form into a flat disc. Wrap in clingfilm and refrigerate ~1 hr. Roll to 3cm (3/4") thickness. Cut into star shapes. Place on oven trays, glaze with beaten egg and sprinkle with either almond meal or sugar crystals. Bake in 200C (400F) oven for8-10 mins
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT