Ingredients40 m servings 23 cals
- 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.
- Editor's Note
- 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.
Per Serving: 23 calories; 0.8 g fat; 3.2 g carbohydrates; 0.5 g protein; 11 mg cholesterol; 1 mg sodium. Full nutrition
ReviewsRead all reviews 12
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 other...
I was sohappy to find this recipe. My grandma used to make these and the recipe went with her. I want to thank Dianne.
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.
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 LIKE...
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 reme...
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.
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