Polish Chrusciki (Angel Wings

• Vegetarian

• Produce

  • 1/2 tsp Lemon & orange, zest

• Refrigerated

  • 3 Egg yolks

• Baking & Spices

  • 7/8 cup Flour
  • 1/2 cup Powdered sugar
  • 1 pinch Salt
  • 2 tbsp Sugar
  • 1/2 tsp Vanilla

• Oils & Vinegars

  • 1 qt Oil

• Dairy

  • 2 tbsp Sour cream, reduced fat

Found on jennycancook.com

Description

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

Directions

• 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.
• On low speed, stir in sour cream, vanilla, zests & flour.
• Stir in enough additional flour to form a mass (1-2 tablespoons)
• Transfer to a floured surface and knead 50 turns (about 2 minutes), adding extra flour as needed.
• Divide dough in half, keeping extra covered with plastic.
• 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.
• 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.
• Drain on paper towels. Sprinkle with powdered sugar.
• To re-crisp place on baking sheet in a 325° oven for about 5 minutes. Cool completely.