- in a medium size bowl whisk together egg yolks, sour cream, vodka, vanilla and lemon zest - in another bowl combine flour and 2 tbsp of powdered sugar, add the egg yolk mixture. - transfer all to a stand mixer bowl
- using hook attachment mix on low speed for 5-7 min - transfer the formed dough into floured surface and roll it out - roll and fold and beat the dough multiple time. This will create air pockets and crispy, flaky texture - wrap the processed dough and let it rest for 15-20 min
- roll out the dough into a thin layer - using pastry cutters cut 1.5 inches wide strips, 3-5 inches long - make the ribbons - heat the oil to 350F - cook quickly in batches - set on a rack to drain excess oil - finish with a sprinkle of powdered sugar
- use chilled ingredients - kneading is crucial, folding, rolling and beating will create air pockets and flaky texture - rest the dough - roll it very thin - preheat the oil and monitor the temperature throughout the cook - don't overcrowd the pan - flip quickly - dust with powdered sugar after they are completely cooled
Traditionally made around Lent (Fat Thursday), but often enjoyed around Christmas, during Carnival or for special occasions (weddings). Their name – Chrusciki can be translated into dry twigs, because they are twisted like them and also break easily.