This Slavic dish is a type of dumpling that is made by wrapping a filling in dough and then boiling it. The most common fillings are meats (usually pork), sauerkraut, or potatoes. Kruschicki can be served as a main course or as a side dish.


  • 6 egg yolks
  • 1/2 cup sour cream
  • 3 tablespoons white sugar
  • 1 tablespoon vanilla extract
  • 1 tablespoon whiskey
  • 3 cups all-purpose flour
  • 1 cup vegetable oil for frying
  • 1/3 cup confectioners’ sugar


In a large bowl, beat together 6 egg yolks, 1/2 cup sour cream, 3 tablespoons white sugar, 1 tablespoon vanilla and 1 tablespoon whiskey until smooth. Stir in 3 cups all-purpose flour until dough is stiff enough to knead.

Turn out onto a floured surface and knead until smooth. Knead in additional flour if necessary. Divide dough into 3 or 4 pieces and roll each ball on floured surface. Cut into strips about 3 inches long then make a slit long ways down the middle. Pull one of the ends through like a bow.

Place kruschicki into hot oil (375 degrees F or 190 degrees C) and deep fry until golden brown; let drain on paper towels and sprinkle with confectioners’ sugar.

Nutrition Facts

  • Serving size: 1 kruschicki
  • Calories: 120
  • Fat: 8 g
  • Saturated fat: 2 g
  • Unsaturated fat: 5 g
  • Trans fat: 0.5 g
  • Carbohydrates: 10 g
  • Sugar: 3.5g
  • Fiber: 0.75g
  • Protein: 2g
  • Cholesterol: 55 mg

How do you make Polish crullers?

To make Polish crullers, you will need to combine egg yolks, whole egg and salt in the bowl of a mixer. Once combined, turn the dough out onto a floured board and divide it in half. Cover with plastic wrap and let rest for at least 20 minutes.

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After resting, working with half of the dough at a time, roll out to 1/8-inch thickness. Cut into strips about 2 inches wide and 6-8 inches long. Make a slit down the center of each strip and then twist each strip into a loose coil. Place on a lightly greased baking sheet and let rise for 30 minutes.

Bake at 400 degrees F for 10 minutes or until golden brown.

What is a Polish pastry?

Polish pastries, or mazureks, are flat pastries that come in all shapes and sizes. They can be filled with a variety of different fillings, but what they have in common is their short height. Mazureks can be made from yeast dough, shortbread-like dough, puff pastry, or layered wafers.

Mazureks originated in the Polish region of Mazovia, which is where their name comes from. These pastries were traditionally served on special occasions such as weddings and Christmas Eve dinners. Nowadays, mazureks are enjoyed year-round and can be found at most bakeries in Poland.

There are many different ways to make a mazurek. The dough can be flavoured with various spices such as cinnamon or cloves. Fillings can include fruit jams, cheese, chocolate, nuts, or even sausage! The possibilities are endless when it comes to creating your own unique mazurek recipe.

How is a paczki different from a donut?

A paczki is a type of Polish doughnut that is made with a rich, sweet yeast dough. The dough contains eggs, butter, and milk, which makes it similar to brioche dough. However, the paczki dough is richer and sweeter than brioche, which makes it more delicious. Paczkis are typically filled with fruit or cream filling and they are fried instead of baked. This results in a denser and more flavorful Doughnut.

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What is the name of the Polish pastry?

Polish cuisine includes a variety of pastries, one of which is the pączki. Pączki are fried doughnuts that are often filled with fruit or cream and then coated with powdered sugar or icing. They are traditional in Polish cuisine and are typically eaten on Fat Thursday, which is the Thursday before Ash Wednesday.

Pańska skórka is another popular pastry in Poland. It is a hard taffy that is sold at cemeteries during Zaduszki (All Souls’ Day) and at Stare Miasto (Old Town) in Warsaw. Pańska skórka gets its name from its shape, which resembles a gentleman’s boot.

What does Chrusciki mean in Polish?

Chrusciki is the Polish word for “cookie.” These sweet, sugar-dusted treats are traditionally associated with the pre-Lenten carnival season in Poland. They are also commonly known as “Angels’ Wings” or “Bow Ties” due to their distinctive shape. In Italy, they are called Chiacchiere.

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