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Heat oil and fry kruschicki a few at a time, turning once with a slotted spoon until golden brown on both sides (approximately 2 minutes). Remove from oil and drain on paper towels. Sprinkle generously with powdered sugar. When cool, store in an airtight container.
In Poland, chrusciki are popular at Carnival time. You’ll also find them served at Christmas or some Polish weddings. Prepare the dough with flour, sour cream, egg yolks, salt, sugar, and alcohol/vinegar. Add air into the dough by forming it into a ball and throwing it on a flat surface for some time. See the video below for more info.
Kruschiki dough is rich in eggs, and contains a shot of brandy. I remember eating raw dough as a child and feeling all warm inside. The dough is rolled thin, cut into rectangles, twisted into bows, and deep fried to a golden crispness. The cookies puff when fried, so there are air pockets when you bite them.
Repeat process with remaining dough. Heat shortening in a large (6-quart) pot over medium-high heat until it registers 375 degrees on a deep-fry thermometer. Working in small batches of about 7, fry chrusciki, turning once with a slotted spoon, until lightly browned, about 1 minute.