Saint Hidwig's Polish Angel Wings Recipe

Saint Hidwig Polish Angel Wings Recipe
Makes about 5-6 dozen cookies for a whole batch

Ingredients:

1 tablespoon unsalted butter, melted
2 large eggs
5 large egg yolks
1/2 cup granulated sugar
3 tablespoons sour cream
2 teaspoons salt
1 teaspoon orange extract
1 teaspoon lemon extract
1 teaspoon vanilla extract
1 teaspoon white distilled vinegar
1 tablespoon rum
1 tablespoon grated lemon zest
1 tablespoon grated orange zest
2 - 3 cups all-purpose flour (I probably used 2.5 cups of flour depending if it was a dry day or more for a wet day)
7 cups (3 pounds) vegetable shortening, for deep-frying
Sifted confectioners' sugar, for sprinkling

Directions:

1. Put melted butter, eggs, egg yolks, granulated sugar, sour cream, salt, extracts, vinegar, and rum in the bowl of a standing mixer fitted with the paddle attachment. Beat on medium-high speed until mixture is pale, about 3 minutes. With the mixer running, add zests. Reduce speed to low, and gradually add up to 3 cups flour, 1/2 cup at a time, until a fairly stiff dough forms.

2. Turn out dough onto a lightly floured surface, and knead, dusting with flour if it seems sticky, until dough becomes smooth, soft, and elastic about 10 minutes. Halve dough, and wrap each piece in plastic wrap. Let dough rest at room temperature, 30 minutes.

3. Working with 1 piece at a time, roll out dough on a lightly floured surface until very thin (about 1/16 inch thick). Using a straightedge as a guide, cut the dough into 5-by-1 1/4-inch strips. Trim ends on the diagonal.

4. Lay dough strips vertically in front of you and cut a 1 1/4-inch-long opening through the middle of each strip. Working with one strip at a time, push one end through the cut, then pull through to make a bow-tie shape. Transfer formed chrusciki to a large parchment-lined baking sheet, and cover with a clean, slightly damp kitchen towel. Repeat process with remaining dough.

5. Heat shortening in a large (6-quart) pot over medium-high heat until it registers 350 degrees on a deep-fry thermometer.

6. Working in small batches of about 7, fry chrusciki, turning once with a slotted spoon, until lightly browned, about 1 minute. Transfer fried chrusciki with a slotted spoon to two paper-towel-lined baking sheets to drain. (Adjust heat between batches as necessary to keep oil at a steady temperature.)

7. Just before serving, dust chrusciki with confectioners' sugar.

Cooke Note:
You can store chrusciki (khroost-CHEE-kee) in waxed-paper-lined airtight containers at room temperature for up to one week. Wait until just before serving to dust them with confectioners' sugar. This recipe makes an enormous quantity. It can be halved, but don't divide the orange, lemon, and vanilla extracts.

[pjaneheil]

Hello there, I came across your YouTube channel, I have a question ❓

I noticed, some recipes call for egg yolk & other recipes call for whole eggs, could you explain to me the reasoning ? Thank you, have a blessed 🙏 holiday

[MsOoglyBoo]

Hi, Great video! In the recipe, says 1 teaspoon distilled then on next line says 1 teaspoon vinegar. Was that supposed to be just to 1 tsp distilled vinegar? And says 2 to 3 c flour at what point are you determining that you might use more or less? What did you put in your recipe in vid? Ty

[bebel]

Polish woman here! This is not how we make it. Take out the sour cream, lemon and orange extract add sprytus instead of rum.