- 12 egg yolks
- 1 egg
- 2 tablespoons white sugar
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon whiskey (optional)
- 2 1/2 cups all-purpose flour, divided
- 1 quart vegetable oil for frying
- 1 cup confectioners' sugar for dusting
- In a medium bowl, whisk egg yolks, egg, sugar, salt, vanilla, and whiskey. Stir in 2 cups of the flour. If dough is sticky, add the rest of the flour. Knead dough for 5 minutes; divide into three parts. Keep dough pieces covered with plastic wrap until ready to use.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Or, alternately, melt 2 pounds lard(see Editor's Note). Oil should be about 1 inch deep.
- On a lightly floured surface, roll out one piece of the dough until it's paper-thin. Cut into parallelogram (long diamond) shapes, and use a sharp paring knife to cut a slot in the centers. Pull one point of the diamond through the slot; set aside and repeat with remaining pieces.
- Fry 2 to 4 pieces at a time, depending on the size of your pan, about 5 to 10 seconds on each side. The cookies should not be browned. Remove from oil and drain on paper towels; dust with confectioners' sugar when cool. Store any remaining cookies in an airtight container.
07/04/2019
recipepes.com
chrusciki, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
