Kruschiki/Chruściki – submitted by Kristi Kubiki, Director of Program Support at Bridge of Hope National
4 egg yolks
½ tsp salt
¼ C melted butter
½ C sugar
2 C flour
Vegetable oil (for deep frying)
Confectioners’ sugar (to top cookie with)
Mix eggs, egg yolks and salt in large mixing bowl. Add melted butter and sugar. Gradually blend in flour until creamy. Cover bowl and refrigerate overnight.
Place ¼ of dough on floured work surface – sprinkle dough with flour to reduce stickiness. Roll dough out to 1/8 inch thickness (try not to tear.) With pizza cutter, cut rolled dough into 5 inch strips at 1.5 inches wide. Make 2 inch long slit in the middle of the strip of dough – pull one end through the slit to make it twist (look like a bow tie). Place dough twists on floured cookie sheet. Use electric fry pan or deep fryer filled ¼ full with vegetable oil and heat to 350 degrees. Place a few of the twists into the oil and fry until lightly brown on both sides (typically float to top when done.) Remove cookie twist from oil and place on paper towels for oil to absorb. Sprinkle cookie twists with confectioners sugar.
***This recipe uses RAW eggs***
Twist Tree Bread – submitted by Tirzah Gibboney, Director
1/4 Cup shortening (or can substitute butter)
1 Cup buttermilk
1/4 Cup sugar
1 1/2 Cups flour plus additional 1 1/2 Cups flour, set aside
1 tsp salt
1/4 tsp baking soda
1 packet (2 1/4 tsps) of dry active yeast
Red and/or Green colored sugar
1 1/2 Cups Powdered sugar
3-5 Tbsp milk or cream, to mix with powdered sugar for a glaze
- Heat the shortening, buttermilk and sugar in a small saucepan until the shortening is just melted and it reaches 115 degrees.
- Mix 1 1/2 C flour, salt, baking soda and yeast together in mixing bowl.
- Add the warm buttermilk mixture to the dry ingredients, add one egg, and mix at low speed for 30 seconds and high speed for 3 minutes.
- Gradually add up to 1 1/2 C of the flour that was set aside, until the dough is able to be handled without being super sticky. Knead dough for 5 minutes on floured surface.
- Cover and let rest for 10 minutes.
- Divide the dough into 2 halves – each half will be enough dough to make 1 Tree. Roll each half out into a rectangle, about 14″x 8″. Spread a thin layer of butter on each rolled out rectangle. Sprinkle generously with colored sugar.
- Fold each rectangle long ways, so that when folded it is about 14″ x 4″.
- Cut each folded rectangle into about 14 1″ x 4″ strips.
- Twist the strips and arrange them into a Christmas Tree shape on a greased cookie sheet. There should be 2 Trees.
- Cover the twisted trees and let rise for one hour.
- Turn oven on to 375 degrees.
- Bake for 10-12 minutes, until just golden on top.
- While bread is still warm, mix powdered sugar and milk into a thin icing and drizzle over the trees.