Guanti Andor Chruscik Recipes

Steps:

• Guanti: In a large bowl, beat eggs until light, add sugar, milk, Crisco, salt and vanilla, and mix well.
• Beat in flour, until dough is formed.
• Using about 1/4 of the dough at a time, roll dough to wafer thinness on a floured board (or put dough through a pasta machine).
• Using a dough cutting wheel, or knife, cut the dough into strips about 2 1/2 inches wide by 4 inches long.
• Continue with remaining dough.
• Deep fry the dough strips in hot oil or Crisco, until lightly golden (about 1-2 minutes).
• Remove from pan and drain on paper towels or brown paper.
• Sprinkle with powdered sugar OR lightly coat with a honey syrup (honey thinned with water) before serving.
• Chrúscik (pronounced kris-chick-e): Mix together flour, salt and baking powder.
• Melt butter and cream cheese with milk.
• In a large bowl, combine sugar, eggs, vanilla and brandy and mix well.
• Add flour mixture and cream cheese mixture alternately to the egg mixture, mix well after each addition.
• Dough should be soft.
• On a floured pastry cloth, roll dough 1/8 inch thick.
• Cut dough into 3 inch strips.
• Cut a small slit in the center of each strip.
• Pull one end of the strip through the slit in the center, forming a"twist" in the middle.
• Fry in hot oil until light golden on each side.
• Remove from pan, drain on brown paper.
• Sprinkle with powdered sugar.

Steps:

• Put melted butter, eggs, egg yolks, granulated sugar, sour cream, salt, extracts, vinegar, and rum in the bowl of a standing mixer fitted with the paddle attachment. Beat on medium-high speed until mixture is pale, about 3 minutes. With mixer running, add zests. Reduce speed to low, and gradually add up to 3 cups flour, 1/2 cup at a time, until a fairly stiff dough forms.
• Turn out dough onto a lightly floured surface, and knead, dusting with flour if it seems sticky, until dough becomes smooth, soft, and elastic, about 10 minutes. Halve dough, and wrap each piece in plastic wrap. Let dough rest at room temperature, 30 minutes.
• Working with 1 piece at a time, roll out dough on a lightly floured surface until very thin (about 1/16 inch thick). Using a straightedge as a guide, cut the dough into 5-by-1 1/4-inch strips. Trim ends on the diagonal.
• Lay dough strips vertically in front of you, and cut a 1 1/4-inch-long opening through the middle of each strip. Working with one strip at a time, push one end through the cut, then pull through to make a bow-tie shape. Transfer formed chrusciki to a large parchment-lined baking sheet, and cover with a clean, slightly damp kitchen towel. Repeat process with remaining dough.
• Heat shortening in a large (6-quart) pot over medium-high heat until it registers 375 degrees on a deep-fry thermometer.
• Working in small batches of about 7, fry chrusciki, turning once with a slotted spoon, until lightly browned, about 1 minute. Transfer fried chrusciki with slotted spoon to two paper-towel-lined baking sheets to drain. (Adjust heat between batches as necessary to keep oil at a steady temperature.)
• Just before serving, dust chrusciki with confectioners' sugar.

Steps:

• Combine flour, egg yolks, sour cream, sugar, butter, rum, and salt in a large bowl; mix to form a dough.
• Knead dough lightly and roll out on a floured surface. Cut into strips 4 inches long and 3/4 inches wide. Cut a slit in the middle of each strip. Twist and pull one end through the slit.
• Heat oil in a deep-fryer or large saucepan. Test the temperature by dropping in a pastry twist; the oil is ready when it browns and float to the surface.
• Fry pastry twists in batches until golden brown, about 1 minute per side. Drain on a plate lined with paper towels. Dust with confectioners' sugar.

Steps:

• Using a stand mixer, whisk whole eggs, egg yolks, butter and salt until thick and lemon colored.
• Slowly beat in the confectioner's sugar and brandy.
• Change to the dough hook and slowly mix in the flour a 1/4 cup at a time until the dough forms and pulls away from the bowl.
• Using the dough hook, knead the dough for 3-5 minutes. It should be thick like bread dough.
• Keep the dough in the bowl covered with a damp towel to keep it from drying out.
• Snip off a baseball sized piece of dough. On a floured surface, roll to 1/8 inch thick at the most!
• Using a sharp knife cut the dough into 1 1/2 inch wide strips. Then cut the other way in a diagonal to make pieces of dough that are about 1 1/2 X 4 inches.
• Next use your knife to cut a slit in the center of each piece.
• To form the wing shape, take one pointy end and poke it through the slit. Very gently pull the end through the slit to form a bow shaped cookie.
• In a heavy pot or deep skillet, heat the fat of choice (I like lard) to 350°F Use a thermometer!
• Drop the cookies, 3 cookies at a time, into the fat. Drop 3 cookies at once not 1 at a time. The cookies will sink to the bottom at first then they will puff up and float a couple of seconds later. As soon as this happens use a couple of forks to turn them.
• Immediately after you turn them use a deep fry strainer to remove them from the fat to drain on brown paper bags.
• Dust the still hot cookies with confectioner's sugar and repeat, cooking 3 cookies at a time until finished.
• Store in tightly covered, wax paper-lined tins.

Steps:

• In a medium bowl, whisk egg yolks, egg, sugar, salt, vanilla, and whiskey. Stir in 2 cups of the flour. If dough is sticky, add the rest of the flour. Knead dough for 5 minutes; divide into three parts. Keep dough pieces covered with plastic wrap until ready to use.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Or, alternately, melt 2 pounds lard(see Editor's Note). Oil should be about 1 inch deep.
• On a lightly floured surface, roll out one piece of the dough until it's paper-thin. Cut into parallelogram (long diamond) shapes, and use a sharp paring knife to cut a slot in the centers. Pull one point of the diamond through the slot; set aside and repeat with remaining pieces.
• Fry 2 to 4 pieces at a time, depending on the size of your pan, about 5 to 10 seconds on each side. The cookies should not be browned. Remove from oil and drain on paper towels; dust with confectioners' sugar when cool. Store any remaining cookies in an airtight container.

Steps:

• GUANTI1. In a large bowl, beat eggs until light, add sugar, milk, Crisco, salt and vanilla, and mix well. 2. Beat in flour, until dough is formed. Using about 1/4 of the dough at a time, roll dough to wafer thinness on a floured board (or put dough through a pasta machine). 3. Using a dough cutting wheel, or knife, cut the dough into strips about 2 1/2 inches wide by 4 inches long. Continue with remaining dough. 4. Deep fry the dough strips in hot oil or Crisco, until lightly golden (about 1-2 minutes). Remove from pan and drain on paper towels or brown paper. 5. Sprinkle with powdered sugar OR lightly coat with a honey syrup (honey thinned with water) before serving. CHRUSCIK (pronounced kris-chick-e): 1. Mix together flour, salt and baking powder. 2. Melt butter and cream cheese with milk. 3. In a large bowl, combine sugar, eggs, vanilla and brandy and mix well. Add flour mixture and cream cheese mixture alternately to the egg mixture, mix well after each addition. Dough should be soft. 4. On a floured pastry cloth, roll dough 1/8 inch thick. Cut dough into 3 inch strips. Cut a small slit in the center of each strip. Pull one end of the strip through the slit in the center, forming a"twist" in the middle. 5. Deep fry in hot oil until light golden on each side. Remove from pan, drain on brown paper. 6. Sprinkle with powdered sugar. 24-48 guanti 35 minutes (30 mins prep time, 5 mins cook time)