2 tablespoons butter (melted)
1/4 teaspoon salt
2 tablespoons sugar
1 dozen egg yolks
4 cups flour
1 tablespoon sour cream or 2 tablespoons sweet cream
1/4 cup rye whiskey
2 tablespoons vanilla extract
1 1/2 quarts vegetable oil
1 box confectioners' sugar
1). Sift dry ingredients twice (the salt, sugar and flour).
2). In a large mixing bowl or bowl of an electric mixer, combine sour cream (or sweet cream) with egg yolks. Add whiskey, vanilla and melted butter. Gradually add the dry ingredients to the liquid mixture. Mix well, forming a dough.
3). Turn the dough out onto a lightly floured surface and knead for about 15 minutes. Put the dough into a bowl and cover with a cloth. Let it rest in a cool place for an hour.
4). In a large skillet (or in an electric frying pan), heat vegetable oil until it reaches 350-375ºF (180-190 C) on a deep-fat fry thermometer. (This is important, if the oil is too cool, dough will absorb too much oil; if it is too hot, the pastry will burn on the outside and not cook properly on the inside.)
5). On a lightly floured surface, roll the dough out to no thicker than 1/8 inch thickness (To assure they are light after frying, the dough needs to be almost paper thin). Using a sharp knife (or a fluted pastry cutter or pizza cutter), cut into strips 3 inches long and 1 inch wide. Cut a 1 inch slit down the center of the strip lengthwise. Pull one end of strip through slit to form a bow.
6). Deep fry krushciki in hot oil (turning once), frying 10 - 12 at a time. Remove from hot oil and place krusciki on paper towels to drain. When cool, sprinkle with confectioners' sugar and store in covered tin.
Makes at least 3 - 4 dozen krusciki.
Krusciki get a little larger while frying. They cook quickly. A few seconds after they rise to the top of oil, turn. DO NOT BROWN! Cook a few seconds longer and drain on paper towels.
Tip: If oil gets brown, replace it with fresh oil.
Source: A Family Recipe
Submitted By: Joan
Date: April 16, 2003