Fluffy Chrust (Polish Angel Wings)

Prep time: 20 minutes

Cook time: 4-5 minutes each batch


  • 3 cups flour sifted
  • ½ cup unsalted butter or margarine melted
  • Pinch of salt 
  • 2 large or 3 small eggs
  • 6 tbsp. sugar separated into 4 and 2 
  • 1 ounce fresh yeast 
  • 1 tbsp. vanilla extract
  • 1 cup milk warm
  • Vegetable oil for frying


  1. Mix warm milk mix with yeast, 4 tbsp. sugar and 4 tbsp. flour. Give it a rough mix cover with plastic wrap and a clean cloth and set aside for 20 minutes to bloom. 
  2. In a mixing bowl add in the eggs, remaining sugar and vanilla. Whisk to combine.
  3. In the bowl of a standing mixer fitted with a dough hook add in the flour and a pinch of salt.
  4. Add in the egg mixture and yeast mixture. 
  5. Mix on medium speed for 10 minutes.
  6. Set aside for the dough to rise.
  7. On a well floured surface roll the dough out into a rectangle about ¼ inch thick.
  8. Cut the dough horizontally into about 1 ½ inch thick stirps.
  9. Then cut vertically into about 5 1/12-6 inch pieces.
  10. On one end of the strip make a 1 inch incision towards the top. 
  11. Pull the top of the dough through that whole to twist it (watch video for visual).
  12.  Set aside on a slightly floured tray and continue to do the remainder of the dough.
  13. In a skillet with high sides add in about 2 inches of vegetable oil. 
  14. Keeping the heat on medium/ low let the oil heat up. (Best way to test it is by placing the handle of a wooden spoon into the oil and if bubbles start to form around the handle the oil should be hot enough to use).
  15. Place a few pieces of the dough into the skillet and cook for about 1 ½ to 2 minutes on each side or until fully cooked through.
  16. Remove and place on a paper towel lined plate.
  17. While the chrust is still warm roll it in some powdered sugar and ENJOY!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s