Polish Bows (chruscik)

Polish Bows (chruscik)


  • 6 egg yolks
  • 2 cups flour
  • 1/2 cup sour cream
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1 teaspoon grated lemon rind
  • 2 tb. sugar
  • 4 oz.s rum
  • confectioners sugar
  • oil for deep frying


Beat the egg yolks till creamy and lemon color, adding sugar gradually and beating constantly. Alternately add flour, salt and sour cream. lastly add vanilla, lemon rind and rum. Knead dough for 10 to 12 minutes or until it does not cling to the hands. Separate dough into several portions and roll very thin. When rolling dough, use very little flour. Turn the dough and loosen it from board often when rolling. Cut dough into strips approximately 1 1/2 inches wide and 4 inches long. Make slit closer to one end and bring the longer end through the slit. Heat oil to 375F and fry quickly (only a few seconds) until light brown. Turn only once. Drain on paper towels. Dust with confectioners sugar.

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