Baba’s Ukrainian Khrustyky a.k.a. Verhuny
(fried twists and knots)

2017 - Canada’s 150th                                                                                                                                                                    submitted by Auntie Pat
                                                                                                                                                                                                        

I remember helping Baba make Khrustyky (pronounced “hroo-sle-key”) for Ukrainian Christmas.  This is her original recipe.  We all looked forward to eating them.  Best made with two people:  one to roll the dough; another to fry.


3 whole eggs
2 egg yolks
2 tbsp. sugar (optional)
1 tsp. vegetable oil
2 tbsp. brandy or rum (or 2 tsp. vanilla)
2 cup flour
¼ tsp. salt
1 tsp. baking powder
icing sugar for dusting
vegetable oil for frying
deep fryer

 

• In large bowl, beat eggs.  Stir in sugar, oil and brandy (rum or vanilla).

• In separate bowl, blend together 1 cup flour, salt and baking powder.

• Add dry ingredients to egg mixture and mix well.

• Add additional flour (about 1 cup) - enough to make a soft dough.

• Dough will be firm and a little sticky.

• Knead on floured board making bubbles within the dough until smooth.

• Cover and let rest at least 30 minutes (or chill several hours).  It will be easier to roll.

 

 

• Divide dough into quarters and cover.  Take one-quarter and roll paper thin.

• Cut a strip about 1" wide (if the dough isn’t thin enough, roll it out again), then cut it into 2 ½" lengths - on an angle - diamond shaped.

• In the middle of each diamond shape, cut a slit (about ½”), then take one end and feed it through the slit and gently pull both ends in opposite directions to achieve the Khrustyky shape.

• Keep covered as they dry out quickly.

• Repeat.

 

• Fry about 7 at a time in hot oil.  Cooks quickly - turn frequently - until a delicate golden colour.  NEVER LEAVE COOKING OIL UNATTENDED.

• Drain on rack covered with paper towel.  Dust with icing sugar when cooled.

• Store in covered container for up to one week (or freeze without icing sugar).

TIPS:   
After you have fried a few, adjust the cutting size to your preference.  Thickness is also a personal preference, but the thinner you can roll them, the better.   A pasta maker is helpful in rolling the dough thinner.
Use a deep fryer if available -- It is safer and maintains a constant heat.