Uncle John's Polish Pretzils
(pronounced Krus chick' ees)
Soup 'n Salads
Spuds 'n Veges
5 egg yolks
3 tbsp of sugar
5 tbsp of melted butter
grated rind of one lemon
1 tbsp of brandy
1 tsp of vanilla
1/2 tsp of almond extract
2 cups of sifted flour
-less 2 tbsps
1/4 tsp of salt
Stir egg yolks and sugar together until smooth.
Melt butter over gentle heat and let it cool.
Stir in the brandy, extracts, grated lemon rind and blend into yolk mixture.
Resift flour with salt, mixing into other ingredients.
Turn dough out on a lightly-floured board.
Knead it and knead it until it becomes a smooth dough, firm enough to roll.
Chill for one hour before preparation.
Roll out on board thinner than pie crust and cut in strips about one and a half inches wide and four inches long.
Cut out a small rectangular slit in the center of each strip about 1 inch long and pull one end of it through.
Have deep fat heated to about 390 degrees F (test: hot enough to fry a crustless one-inch cube of bread gold brown in 30 seconds).
Drop the strips into it a few at a time and fry to a pale golden brown.
Strain out, drain on paper towel and dust with confectioners' sugar.
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'Lover's Knots' Krusczikis (or Chrusciki), sometimes called Polish Pretzils or Lover's Knots, are fried like doughnuts and are a Polish delicacy. The spelling was written by my Uncle John Majewski's Polish born mother on her personal recipe. It has a phonetic apostrophe mark over the first letter "s."
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