CHRUSCIK (AUTHENTIC POLISH BOWS)

9 egg yolks
3 tbs. sour cream
1 tbsp rum1 tsp.
1 tsp. vanilla extract
confectioner sugar
3 cups flour (sifted)
1/2 tsp. baking powder
1/2 tsp. salt
3 tbsp. sugar
oil for deep frying

Beat the egg yolks with the sugar until well combined. Add sour cream, *rum (see note below) and vanilla and mix until smooth.

Sift the flour, baking powder and salt and add it to egg yolk mixture, a little at a time.

On a heavily floured surface knead the dough vigorously--punching and squeezing as much flour into it as it will take until the dough is no longer sticky (1/2 hour).

Seperate dough into several portions and roll very thin. Turn the dough and loosen often when rolling. The dough should look like parchment paper that you can see through.
Cut dough into strips approx. 1 1/2" wide, 4" long. Make slit closer to one end and bring the longer end through the slit.

Heat oil to 375 degrees and fry quickly (only a few seconds) until golden not brown. Turn only once. Drain on paper towels. Dust with confectioner sugar using a flour sifter over them.

*You can try using pure rum extract(not artificial)instead of rum, but I have never really tried it.

Makes 8 dozen.

A lot of work but great bow ties!

Source: Anna (dziengie) Pieklo a polish immigrant to this country at the turn of the century, 1979 Edition