Saint Hidwig's Polish Angel Wings Recipe
Saint Hidwig Polish Angel Wings Recipe
Makes about 5-6 dozen cookies for a whole batch
Ingredients:
1 tablespoon unsalted butter, melted
2 large eggs
5 large egg yolks
1/2 cup granulated sugar
3 tablespoons sour cream
2 teaspoons salt
1 teaspoon orange extract
1 teaspoon lemon extract
1 teaspoon vanilla extract
1 teaspoon white distilled vinegar
1 tablespoon rum
1 tablespoon grated lemon zest
1 tablespoon grated orange zest
2 - 3 cups all-purpose flour (I probably used 2.5 cups of flour depending if it was a dry day or more for a wet day)
7 cups (3 pounds) vegetable shortening, for deep-frying
Sifted confectioners' sugar, for sprinkling
Directions:
1. Put melted butter, eggs, egg yolks, granulated sugar, sour cream, salt, extracts, vinegar, and rum in the bowl of a standing mixer fitted with the paddle attachment. Beat on medium-high speed until mixture is pale, about 3 minutes. With the mixer running, add zests. Reduce speed to low, and gradually add up to 3 cups flour, 1/2 cup at a time, until a fairly stiff dough forms.
2. Turn out dough onto a lightly floured surface, and knead, dusting with flour if it seems sticky, until dough becomes smooth, soft, and elastic about 10 minutes. Halve dough, and wrap each piece in plastic wrap. Let dough rest at room temperature, 30 minutes.
3. Working with 1 piece at a time, roll out dough on a lightly floured surface until very thin (about 1/16 inch thick). Using a straightedge as a guide, cut the dough into 5-by-1 1/4-inch strips. Trim ends on the diagonal.
4. Lay dough strips vertically in front of you and cut a 1 1/4-inch-long opening through the middle of each strip. Working with one strip at a time, push one end through the cut, then pull through to make a bow-tie shape. Transfer formed chrusciki to a large parchment-lined baking sheet, and cover with a clean, slightly damp kitchen towel. Repeat process with remaining dough.
5. Heat shortening in a large (6-quart) pot over medium-high heat until it registers 350 degrees on a deep-fry thermometer.
6. Working in small batches of about 7, fry chrusciki, turning once with a slotted spoon, until lightly browned, about 1 minute. Transfer fried chrusciki with a slotted spoon to two paper-towel-lined baking sheets to drain. (Adjust heat between batches as necessary to keep oil at a steady temperature.)
7. Just before serving, dust chrusciki with confectioners' sugar.
Cooke Note:
You can store chrusciki (khroost-CHEE-kee) in waxed-paper-lined airtight containers at room temperature for up to one week. Wait until just before serving to dust them with confectioners' sugar. This recipe makes an enormous quantity. It can be halved, but don't divide the orange, lemon, and vanilla extracts.
KRHKI FLANCATI | Crostoli | Kroštule | How to Make Angel Wing Cookies Recipe
Episode #54: There are two kinds of flancati, soft and brittle. This is a recipe for the brittle Flancati, also known as fried sweet crostoli, kroštule or angel wings. They are considered a traditional Slovenian Carnival food.
⬇️⬇️⬇️⬇️ Recipe Below ⬇️⬇️⬇️⬇️
‣ 40dkg or 400g or 2 + 3/4 cups flour
‣ 2 + 1/2 tsp’s baking powder
‣ 1/4 cup oil
‣ 1/2 cup white wine
‣ 8 Tbsp’s sour cream
‣ 4 eggs yolks
‣ 1 Tbsp rum
‣ 1 Tbsp lemon zest
‣ 1 package of vanilla sugar
‣ pinch of salt
1. In a separate bowl sift flour, add baking powder. Set bowl aside.
2. In a mixing bowl add remaining ingredients. Beat until well combined.
3. Mix using a stand up mixer or by hand. Slowly start adding in flour a spatula at a time. You may not require all of the dough, or you may need a little more. *watch and refer to video to see how the dough should look during this step
4. Once all is well combined (dough may be a little sticky still), continue kneading on a floured bench or table.
5. Once you get a nice soft dough, place into a bowl. Cover and let rest for about an hour.
6. Roll out dough on a floured table cloth. Dough should be as thin as a the spine of a kitchen knife.
7. Cut into strips that are 2 wide and about 4 in length.
8. Cut a line in the centre of each rectangle. Take one end and feed it through the centre slit.
9. Heat oil to 160 degrees. I like to use sunflower or canola oil.
10. Fry until a nice golden colour. Remove and place on a cooling rack or a plate that has been lined with paper towel.
11. Sprinkle with icing sugar. Dober tek
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Red Velvet Brownies with Cream Cheese Frosting! Recipe tutorial #Shorts
How to make a Red Velvet Brownies with a thick layer Cream Cheese Frosting!
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My main YouTube Channel is: @Fitwaffle
Check out these Red Velvet Brownies with Cream Cheese Frosting! Great dessert to see you through the coming weekend! :) I always love a good thick layer of frosting but you can add as much as you please to suit your taste!
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#shorts #tutorial #recipe #cake #baking
Persimmon Almond Thumbprint Cookies | Simple Cookie Recipe
Homemade persimmon fruit spread on my thumbprint cookies go great together. In this recipe I'll show you how to use fresh persimmons and almond flour for a healthy and simple cookie recipe. Subscribe to my Channel for more videos
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My Favourite Butter Cookie Recipe
My Favourite Butter Cookies – Happy New Year to all my dear Subscribers and Friends! I hope to bring you more wonderful treats recipes. I do understand cookie recipes are very easy with simple few ingredients. However, the precision of ingredients and method used will result in the outcome you desire. So here is my favourite version of butter cookie recipe. Enjoy!
FULL RECIPE:
FAQ: Why my cookies flattened while baking in the oven?
It might be due to the butter's condition. The consistency is very important if you're piping these cookies. Solution: You can fold in 1 or 2 tbsp of flour, then check if the consistency is slightly thickened. Do not over add the flour. Another way is after piping, you can pop them into the fridge for about 30min, just to hardened it a little, then bake it. If you find after adding 1 or 2 tbsp of flour is comfortable you can bake it straight away.
Ingredients:
this recipe yields about 20-22 cookies
113g (1/2 cup) unsalted butter, softened
60g (1/4 cup+1 tbsp) fine sugar
¼ tsp salt
1 egg yolk
1 tbsp heavy cream
1 tsp vanilla extract
125g (1 cup) cake flour
16g (2 tbsp) cornstarch
Piping tip: 1M
Instructions:
1. Preheat oven at 170°C/340°F.
2. In a large bowl, add the room temp (or softened) butter. Add sugar and salt. Mix them using a spatula so that the sugar the fly out. Then switch to an electric mixer. Mix until creamy, pale and fluffy.
3. Add the yolk, cream and vanilla extract. Mix till combined.
4. Sift the cake flour and cornstarch in 2 batches. Fold in using a spatula. Sift the remaining dry ingredients until the flour disappear.
5. Transfer the dough into a piping bag. I am using 1M tip. Double up the piping bag if yours is thin like mine. A thin piping bag will cause breaking of the bag. Also it will ease your piping.
6. Bake in preheated oven at 170°C/340°F for about 15-18 min. For 15min, the cookies might be softer than 18min bake, so it really depending on how crispy you desire your cookies to be.
7. Let it cool completely.
8. Cookies are ready to serve.
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Angel Food Cake Recipe | baking asmr | Leftover Egg Whites Recipe | 3 MAIN Ingredients jan's baking
Bundt Angel Food Cake Recipe
Hello there! Welcome to my channel :) Pls. Watch it in 1080 hd and click more below for ingredients,
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Do you have a lot of leftover egg whites? no problemos, ???? A great way to use it, is to make this delicious, simple, easy, bouncy, fluffy, and only 3 main ingredients, ???? that’s bundt angel cake, uhmmm sounds delicious, it is delicious ???? really, what you waiting for, try it out now! ????
▷ Ingredients
• Meringue
- 240g egg whites ( 8 eggs )
- 60g sugar ( 1/4 cup sugar )
• Dry ingredients
- 120g cake flour ( 1 cup cake flour )
- 2 tbsp cornstarch ( optional but recommended )
- 200g sugar ( 1 cup sugar )
- Pinch of salt ( always available at home lol )
- Vanilla extract ( optional but recommended )
Bake preheated oven at 175c for 30-35min
Procedure:
1. In a bowl, sift the dry ingredients ( cake flour, cornstarch, salt and sugar ) and set aside
2. In another bowl, beat the egg whites, once it’s frothy, add 60g of sugar in 2 additions, then add vanilla extract, keep beating until medium peak not stiff peak
3. Then incorporate the dry ingredients (while sifting again adding in 2 additions) to the meringue and fold it in
4. Put it in an angel cake pan, and bake in a preheated oven at 175c for 30-35min or until an inserted toothpick comes out clean.
5. Once you take it out in the oven, immediately turn upside down, and let it cool upside down
6. When it cools down, run an offset spatula on the side to released
7. Put it in a plate, dust it with powdered sugar, add in some almond flakes, and pomegranate seeds on top
8. Cut, serve and enjoy ????
Have Fun Baking -jan????
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