Home Cooking

Felecia’s Rosebud Chrusciki


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Home Cooking

Felecia’s Rosebud Chrusciki

rworange | | Dec 20, 2005 11:58 PM

Chrusciki (pronounced kris-chick-e), is a Polish fried dough cookie. This was my mom’s secret recipe.

These are usually fried dough twists, called bow ties or angel wings in English. With my mom’s version, they look like roses in full bloom.

Obviously this is on a public site, but if would be nice if this recipe gets copied that it keep’s Felecia’s name with it.

This is a direct copy of my mom’s handwritten notes. These were really popular in the family so this recipe makes A LOT of these. Recipe can be halved or even quartered quite easily.


1 stick of butter
1 1/2 cups of milk
12 cups of flour
12 egg yolks (room temperature)
Shot of whiskey (optional)
Confectioner’s sugar
One jar of mint jelly
One jar of strawberry jelly

Two large cans of Crisco

Preparing the Chrusciki

1. Using medium heat, melt the stick of butter in the milk. Do not heat to boiling. Milk should only be warm enough to melt butter.

2. Place flour in a large bowl. Make a well in the center

3. Place egg yolks in the flour well.

3. Add milk/butter mixture. It should be warm enough to keep butter liquid but not hot enough to cook the eggs.

4. If desired, add a shot of whiskey

5. Using both hands, mix and kneed to thoroughly combine ingredients and make a ball

6. On a lightly floured surface, knead dough for half an hour until the dough is no longer sticky. Dough must be kneaded for a minimum of half an hour. It should be soft.

7. Tear the soft dough into eight even pieces. Cover with a towel to keep dough from drying out.

8. Start to melt Crisco on low heat while rolling out and cutting chrusciki. Heat will be increased when first batch is ready to fry.

9. On a lightly floured surface, roll dough to medium thin. (my note: about 1/8 inch thin). Try to roll into a large square.

10. Using a sharp knife, cut into 3 x 3 squares.

11. Take a whiskey glass or cap from a soda bottle. Make an imprint in the center of the square.

12. Make 8 cuts from the edge of the square up to the center imprint. Think of a pinwheel. Cut diagonally from each corner to the center. Between the diagonal cuts, cut to the center. (my note: The little diagram below isn’t square, but was the best I could do to give an idea of the cuts and the center indentation. The cuts make the petals.)

\ | /
- o -
/ | \

13. Assemble three squares, one on top of the other. With the first square, wet the imprint in the center with a little water. Place the second square on top. Wet the center of the second square and place third square on top. lightly press center of three squares together. Cover completed squares with a towel to keep from drying out.

14. Turn up the heat on the oil. Cut a small piece of dough to test the oil. Put the dough in the oil. If it rises to the surface, the oil is hot enough. If the oil gets too hot, the chrusciki will get too brown and burn. (My note: keep oil at 375 degrees).

15. Warning: Be careful not to burn yourself. Submerge for about a minute until the chrusciki feels like it is ready to rise to the surface. Fork should still be easily removed. Use the tip of the fork and keep bobbing the chrusciki until it is lightly browned (about 2 minutes total).

15. Drain on a paper towel

16. The oil may need to be cleaned half way through since the flour on the chrusciki will make the oil murky. Use a sieve to drain the oil into another pot at add more Crisco as necessary so that there is enough to submerge the chrusciki.

17. When all chrusciki are fried and drained, use a sieve and dust with powdered sugar.

18. Drop 1/2 teaspoon of jelly in the center of the rosebud.

19. The rosebuds can be left uncovered on the counter. If covering, use aluminum foil so that chrusciki remains crispy.

The jelly can be any type, but at Christmas, the red and green color looks very festive.