I think everyone has “that food”- the one that brings about incredible memories and overwhelms the senses, not just the scent and taste of the food, but the emotional sense as well. Just the smell reminds one of a special day, a special place, or being surrounded by special company.
My favorite comfort food is chruscikis. As a child, they were a treat only to be savored on Christmas Eve. And rightfully so. They weren’t easy to make; in fact, I never knew how to make them exactly, and I’d wait patiently outside the kitchen of my best friend’s grandmother’s house for them to be shared. Granted, I was six or seven, and deep frying dough was a little advanced for me. But nonetheless, it felt like midnight by the time the chruscikis made their way to the table. The treat was always the most memorable part of the evening for me. Their shape alone was fascinating; somehow, someone (my best friend’s grandma, of course) weaved the thin dough in and out of itself to create this wing-shaped treat (not surprisingly, chrusciki means “angel wings” in Polish). The crisp dough, fried to a golden brown, had bubbles that would cave in on themselves if I took a bite on top of one. The treat was covered in white, fluffy powdered sugar, and the dough would break off by just pressing my lips ever-so-slightly together. It was so fragile; so delicate. The sugar and the bread would fill my mouth with sweet and salty flavors, and I’d sneak a few angel wings before my mom would bat my hand away, worried I’d go into a sugar craze like seven-year-olds do.
I haven’t had chruscikis in years, mostly because Christmas Eve has not been celebrated in the same way as it was when I was pre-high school. And now that I follow a gluten-free diet, it was one of those treats that I buried and tried to forget about (like packzis and pierogies). But my boyfriend’s mom found a gluten free bakery that makes angel wings, and all the emotion I have tied to this magical food came flooding back. I knew that I needed to find a way to make these myself, so that once again, they could become a part of my new holiday traditions.
I took a basic, not-gluten free recipe from online and modified it as best I could with what I had available.
- 5 egg yolks (at room temp)
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1 tsp vanilla
- 1 cup tapioca flour
- 1 cup brown rice flour
- 1/2 cup buckwheat flour
- 1 tsp baking powder
- 5 tablespoons cream
- powdered sugar
- Canola oil
Beat the egg yolks in a stand mixer on medium speed until thick and then add the salt. Continue beating and add sugar and vanilla. Once mixed well, reduce speed of mixer to low and add in alternating ~1/2 c flour mix and 1tbsp cream until both are used up. Ball dough onto floured counter and let stand, covered with a towel, for 10min. Roll out with a rolling pin to very thin dough. Cut 1 to 2in wide strips about six inches long and then make a slit length-wise. Carefully weave one end of the strip through the slit to make the twist. Fry in canola oil (deeper than the thickness of the dough) until brown on both sides. Let cool on cooling rack for about 3 min, and then cover in powdered sugar.
I think in my next rendition, I will add Expandex to help with the working of the dough. I could roll it out once, but after that the dough would get very crumbly and not workable. Drats, gluten free dough. But otherwise, these angel wings are tasty and delicious, and fill my soul with wonderful memories…