Kruschicki

Recipe View 5 mins In a deep, heavy-bottomed pot or deep-fryer, heat vegetable oil to 375 degrees F (190 degrees C). Use a thermometer to ensure accurate temperature. (5 minutes)

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

Recipe View 3 mins Gradually add the all-purpose flour to the wet ingredients, mixing until a stiff dough forms. (3 minutes)

Recipe View 7 mins Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.

Recipe View 15 mins Divide the dough into 3 or 4 equal portions. On a lightly floured surface, roll out each portion as thinly as possible – almost paper-thin. This is crucial for achieving the desired crispness. (15 minutes)

Recipe View 5 mins Using a sharp knife or pastry cutter, cut the rolled-out dough into strips approximately 3 inches long and 1 inch wide. (5 minutes)

Recipe View 10 mins Make a slit lengthwise down the middle of each strip. Gently pull one end of the strip through the slit to create a bow tie shape. (10 minutes)

Recipe View 5 mins Carefully place the bow tie cookies into the hot oil, a few at a time, ensuring not to overcrowd the pot. (5 minutes)

Recipe View 5 mins Fry for 1-2 minutes per side, or until golden brown and crispy. (5 minutes)

Recipe View 2 mins Remove the fried cookies with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. (2 minutes)

Recipe View While still warm, generously dust the Kruschiki with confectioners' sugar. Serve immediately and enjoy!