a fantastic and simple method for giving your hamburgers flavor!
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 120 |
| Yield: | 10 dozen |
Ingredients
- 6 egg yolks
- ½ pint sour cream
- 3 tablespoons white sugar
- 1 tablespoon vanilla extract
- 1 tablespoon whiskey
- 3 cups all-purpose flour
- 1 cup vegetable oil for frying
- ⅓ cup confectioners’ sugar for decoration
Instructions
- Heat oil in deep-fryer to 375 degrees F (190 degrees C).
- In a large bowl, beat together the egg yolks, sour cream, white sugar, vanilla and whiskey until smooth. Stir in flour until dough is stiff enough to knead. Turn out onto a floured surface and knead until smooth. Knead in additional flour if necessary. Divide dough into 3 or 4 pieces and roll each ball on floured surface. Cut into strips about 3 inches long then make a slit long ways down the middle. Pull one of the ends through like a bow.
- Place into hot oil and deep fry until golden brown. Let drain on paper towels and sprinkle with confectioners’ sugar.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
- Please note the differences in ingredient amounts and yield when using the magazine version of this recipe.
Nutrition Facts
| Calories | 23 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 11 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 0 g |
| Sodium | 2 mg |
| Sugars | 1 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
What can be substituted for the whiskey when individuals aren’t allowed to imbibe?
I’ve never had this dish before, but my husband asked for it so I gave it a go. I followed the recipe exactly, but the dough was still too sticky, so I had to add flour. The finished product tastes like nothing to me. My husband says they are good; it must be nostalgia.
I used to make these with my grandmother growing up and have been looking for a recipe that tastes like hers. She grew up on a rural farm in Eastern Poland. Her English wasn’t the greatest and she never wrote down the recipe. I remember the recipe calling for tons of egg yolks though and the sour cream, so I was hopeful this would be the right recipe. Consistency-wise, it’s spot-on. Taste-wise, it’s definitely off. Her dough was much sweeter. This wasn’t bad but not quite my grandma’s recipe.
I made these more than once, i divided the recipe in half after the firs time because the yield was more than we could consume. Great recipe.
These came out great !! Easy to make and delicious to taste!! I followed the recipe exactly, except i used my Kitchenaid(r) mixer to make the dough and the Pasta roller attachment instead of rolling by hand. I divided into 8ths, started on the #1 setting; making sure to flour the dough well. I rolled the dough twice on level 1 and twice on level 2. I think level 3 was too thin but that’s my preference.
I had these as a child, made by a woman of Russian heritage. I searched high and low for the recipe. This one is exactly as I remember from my childhood. I’ve been making these Polish Bow Ties now for a few years and the grandchildren look forward to this annual treat at Christmas time.
Adding a teaspoon or so of plain vinegar to the mixture encourages a bubbly surface, if you like that effect rather than smooth. Just a trick someone (Polish) taught me. Gives it extra crunchiness if you like that. Also, frying in lard instead of oil gives it that old-country authenticity, if you don’t mind the fat.
pure awesomeness
My husband has been looking for his grandmother’s recipe for over 10 years. He found this and it’s perfect! He’s so happy he found it and they are DELICIOUS! Thank you for posting the recipe!
THIS IS THE FIRST RECIPE THAT HAS COME VERY CLOSE TO THE RECIPE I GOT FROM MY GREAT AUNT WHEN SHE CAME FROM POLAND. I USE 1 1/2 CUPS OF SUGAR – NO VANILLA BUT 1/4 CUP OF WHISKY. MY FAMILY LIKES THEM ROLLED THIN AND ROLLED THICK. THE THICK ONES TAKE A LITLE EXTRA TIME TO FRY I NEVER HAVE PUT THEM IN AN AIRTIGHT CONTAINER, I FIND PUTTING THEM IN A BROWN PAPER BAG KEEPS THEM NICE AND CRISP IF MY FAMILY DOES NOT EAT THEM FIRST.
Thank you so, so much for this recipe. My grandmother and mom used to make this for our first day of school when I was younger. My grandmother is gone and my mother had a stroke and can’t remember how to make these… she memorized the recipe. You have brought back many happy memories to me with this recipe. God Bless!
thank you for replacing my Aunt Julie’s Recipe I lost in moving only difference she used Apricot Brandy otherwise is the same thank you peace
I made these cookies for my daughter’s heritage day celebration at school. They were a huge hit! I did add a few dashes of salt into the powdered sugar when I dusted the cookies. It gave the sugar a nice twist.
These are fantastic but you have spelt it wrong-they are called Chrusty or Chrusciki.They keep well in an air tight tin and are so delicate people will think you spent all day baking.
made these today for the first time…..they are very close to what we usually buy in the store….I will definitely be making these at home from now on….thank you for sharing.
good cookies, fairly easy to make.
I have the same recipe from my grandmother and we made it today – with this recipe’s help (we didn’t know about the vanilla!) You really need a pasta machine for rolling out the dough but otherwise it was perfect! Thank you thank you thank you!
I was sohappy to find this recipe. My grandma used to make these and the recipe went with her. I want to thank Dianne.