Chrusciki

Recipe View 2 mins In a large bowl, whisk together egg yolks, whole egg, sugar, whiskey, salt, and vanilla extract until well combined. (2 minutes)

Recipe View 5 mins Gradually incorporate 2 cups of flour into the wet ingredients. If the dough remains sticky, add the remaining 1/2 cup of flour, a little at a time, until a smooth dough forms. (5 minutes)

Recipe View 30 mins Turn the dough out onto a lightly floured surface and knead for 5 minutes until it becomes elastic and pliable. Divide the dough into three equal portions, wrap each in plastic wrap, and let them rest for at least 30 minutes at room temperature. (30 minutes)

Recipe View 10 mins In a deep-fryer or large, heavy-bottomed saucepan, heat 1 inch of vegetable oil to 375 degrees F (190 degrees C). Ensure the oil is hot enough for optimal frying. (10 minutes)

Recipe View 10 mins Take one portion of the dough and roll it out on a lightly floured surface until it is paper-thin. The thinner the dough, the crispier the chrusciki. (10 minutes)

Recipe View 15 mins Using a sharp paring knife or pastry cutter, cut the thin sheet of dough into parallelograms (long diamonds). Make a small slit in the center of each diamond, and then pull one point of the diamond through the slit to create the signature angel wing shape. (15 minutes)

Recipe View 1 mins Carefully drop 2-4 chrusciki into the hot oil at a time, ensuring not to overcrowd the pan. Fry for 5-10 seconds per side, until they turn a light golden color. They should be crisp but not browned. (5-10 seconds per side)

Recipe View 5 mins Remove the fried chrusciki with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Allow them to cool slightly. (5 minutes)

Recipe View 5 mins While the chrusciki are still warm, dust them generously with confectioners' sugar. Serve immediately and enjoy! (5 minutes)