Chrusciki с госпожа Костя
Тези крехки, захаро-пухкави полски бисквитки, направени с извивки на тесто, бързо пържени в горещо масло, също са известни като ангелски крила или лък връзки. Марта харесва да подрежда една кула от хрускаци на щанд от пресована стъклена тока, най-големият chrusciki на първо място, за да направи коледно дърво.
Източник: Марта Стюарт Ливинг, февруари 2004 г.
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Бележките на готвача
Можете да съхранявате хрушки (khroost-CHEE-kee) в херметически опаковани контейнери, облицовани с восъчна хартия, при стайна температура до една седмица. Изчакайте малко преди да ги подправите с захар от сладкарски изделия. Тази рецепта прави огромно количество. Тя може да бъде намалена наполовина, но не разделете оранжевите, лимон и ванилия екстракти.
26.04.2023 @ 22:09
These delicate, fluffy Polish cookies, made with twists in the dough, quickly fried in hot oil, are also known as angel wings or bow ties. Martha likes to arrange a tower of chrusciki on a stand made of pressed glass, with the largest chrusciki at the top, to make a Christmas tree. Source: Martha Stewart Living, February 2004. Makes about 6 dozen cookies.
Ingredients:
– 1 tablespoon unsalted butter, melted
– 2 large eggs
– 5 large egg yolks
– 1/4 cup granulated sugar
– 3 tablespoons sour cream
– 2 tablespoons salt
– 1 teaspoon orange extract
– 1 teaspoon lemon extract
– 1 teaspoon vanilla extract
– 1 teaspoon white distilled vinegar
– 1 tablespoon rum
– 1 tablespoon grated lemon zest
– 1 tablespoon grated orange zest
– 2 to 3 cups all-purpose flour, plus more for dusting
– 7 cups (3 pounds) vegetable shortening, for deep-frying
– Confectioners sugar, for dusting
Instructions:
1. Place 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 the mixture is pale, about 3 minutes. With the mixer running, add flour as desired. Reduce the speed to low and gradually add up to 3 cups flour, 1/2 cup at a time, until a fairly stiff dough is formed.
2. Turn the dough out onto a lightly floured surface and knead, dusting with flour if it seems sticky, until the dough is smooth, soft, and elastic, about 10 minutes. Divide the dough in half and wrap each piece in plastic wrap. Let the dough rest at room temperature for 30 minutes.
3. Working with 1 piece at a time, roll the dough out on a lightly floured surface to a very thin (about 1/16-inch-thick) rectangle. Using a straightedge as a guide, cut the dough into 5-by-1 1/4-inch strips. Cut the ends on the diagonal.
4. Stand the strips of dough vertically in front of you and cut a 1 1/4-inch slit through the center of each strip. Working with one strip at a time