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RECIPE: Crusciki (Angel Wings)

Chrusciki are best eaten day they're made. | Jean Lachat~Sun-Times

Chrusciki are best eaten the day they're made. | Jean Lachat~Sun-Times

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Updated: January 8, 2012 8:01AM


5 large egg yolks, at room temperature

½ teaspoon salt

3 tablespoons sugar

1½ tablespoons brandy

5 tablespoons sour cream

2 cups all-purpose flour (plus ¼ to ½ cup for kneading and rolling dough)

Lard, canola or vegetable oil for frying (enough to fill pan 1-inch deep)

Confectioners’ sugar

Combine egg yolks and salt in mixer. Beat on high speed until thick and lemon-colored, about 5 minutes.

Beat in sugar and brandy. Add sour cream and flour alternatively, mixing well after each addition.

Knead dough on floured surface until dough blisters. Let it sit at room temperature, covered with plastic wrap, for at least 1 hour.

Roll dough very thin (less than 1/8 inch). Cut into 4-inch strips with diagonal ends. Slit each strip in the center and pull an end through slit so it curls. Lay on a sheet tray.

Heat oil in deep pot to 350 degrees. Fry 2 or 3 dough pieces at a time until lightly browned, less than 1 minute per side.

Place on paper towels to absorb excess oil. Transfer to wire cooling rack and sprinkle generously with confectioners’ sugar.

Chrusciki are best eaten the same day, but will last in a tightly covered container. Reheat in 350-degree oven before serving.

Sarah Kosikowski, Sixteen

Nutrition facts per piece:

58 calories, 2 g fat, 1 g saturated fat, 36 mg cholesterol, 8 g carbohydrates, 2 g sugars, 1 g protein, 35 mg sodium, 0 g fiber

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