Polish Crullers(Chrusciki)
Delicate Polish crullers, crispy and lightly sweet, with a hint of brandy or lemon rind, perfect for festive occasions or special treats enjoyed with tea or coffee.
Ingredients
Instructions
- Add salt to egg yolks and beat until thick.
- Add sugar and flavoring (grated lemon rind or brandy), then beat well.
- Add sour cream and flour, mixing thoroughly.
- Knead on a floured surface until dough blisters.
- Divide dough into 3 parts and roll each separately.
- Roll dough out thinly.
- Cut into slanted strips, 4 inches long and 1.5 inches wide.
- Make a slit in the center of each strip; pull one end through the slit.
- Fry in hot oil until lightly browned; drain on paper towels.
- Sprinkle with powdered sugar before serving.
Tips & Substitutions
For a lighter texture, make sure to beat the egg yolks until they are very thick. If you don't have brandy, you can substitute with vanilla extract for a different flavor profile. When frying, ensure the oil is hot enough; test by dropping a small piece of dough in—if it sizzles, you're ready. For a festive touch, consider adding a hint of nutmeg to the dough.
Serving Suggestions
Polish crullers are best served fresh, dusted with powdered sugar. They pair beautifully with a cup of coffee or tea. For a festive dessert option, serve alongside a scoop of vanilla ice cream or a drizzle of Jacques And Suzanne Vinaigrette Salad Sauce(3 Cups) for a unique twist.
Storage & Reheating
Store leftover crullers in an airtight container at room temperature for up to 2 days. To maintain their crispiness, avoid refrigerating them. If you need to reheat, place them in a preheated oven at 350°F (175°C) for a few minutes until warm and crispy again.
Nutrition & Diet Analysis (per serving)
Each serving of Polish Crullers(Chrusciki) contains roughly 564 calories, with 27g protein, 14g carbohydrates, and 44g fat. It is an excellent source of protein (55% of the Daily Value), vitamin A (43% of the Daily Value), and iron (42% of the Daily Value). Note that it is relatively high in sodium, at 883mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour?
Yes, all-purpose flour works well for this recipe. However, if you want a lighter texture, consider using a mix of all-purpose and cake flour. Just keep in mind that the crullers may be slightly denser.
What oil is best for frying crullers?
Vegetable oil or canola oil are ideal for frying crullers as they have a high smoke point, ensuring that the crullers fry evenly. Avoid using olive oil, as it has a lower smoke point and may impart an unwanted flavor.
Can I make the dough ahead of time?
Yes, you can prepare the dough ahead of time. Wrap it tightly in plastic wrap and refrigerate for up to 24 hours. When ready to fry, let the dough sit at room temperature for about 30 minutes to make it easier to roll out.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).