Ingredientes para Chrusciki Bow Knots
- 4 large eggs
- 2 large egg yolks
- 1 cup (2 sticks) melted unsalted butter
- 1 cup granulated sugar
- 1 teaspoon salt
- Orange Extract
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon orange zest
- 2 tablespoons cognac (optional)
- 1/2 cup sour cream
- 6-7 cups all-purpose flour
- 2 cups Crisco
- 1 cup lard
- powdered sugar, for dusting
- 1 teaspoon almond extract
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Cómo preparar Chrusciki Bow Knots
- In a large bowl, beat 4 large eggs and 2 large egg yolks until thick and pale yellow (about 5-7 minutes).
- Add 1 cup (2 sticks) melted unsalted butter, 1 cup granulated sugar, 1 teaspoon salt, 1 teaspoon vanilla extract, 1 teaspoon almond extract, 1 tablespoon lemon zest, 1 tablespoon orange zest, 2 tablespoons cognac (optional), and 1/2 cup sour cream. Beat until light, fluffy, and well combined.
- Gradually add 6-7 cups all-purpose flour, 1 cup at a time, mixing until a thick, stiff dough forms. (You may not need all the flour).
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. A food processor can significantly reduce this kneading time.
- Roll out the dough to 1/8 inch thickness. Cut into 3-inch long by 2-inch wide strips.
- Cut the ends of each strip diagonally.
- Slit each strip in the center lengthwise and pull one end through the slit to form a bow knot.
- Heat 2 cups Crisco and 1 cup lard in large, heavy-bottomed pans to 375°F (190°C). Fry the bow knots in batches for about 1 minute per batch, until lightly golden brown. Remove with a slotted spoon and drain on paper towels.
- Sprinkle generously with powdered sugar while still warm. Sneak a few while they're hot! (They are irresistible!)
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
1g
Carbs
0g
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