12 egg yolks
1 whole egg
3 tbsp. sugar
6 oz. rum
4 cups sifted all-purpose flour
oil, for deep fat frying
confectioners' sugar, for sprinkling

Beat eggs well, add sugar and beat again. Add rum and then gradually add well-sifted flour to mixture, beating continuously.

Knead dough on a floured surface for 30 minutes, hitting dough against the board from time to time.

Separate dough into four parts. Cover three with waxed paper to keep from drying.

One at a time, roll each part very thin (as if for noodles), cut diagonally to strips 1-inch wide and 4 or 5-inches long. Slit each strip lengthwise down the center. Pull one end through the slit to form a knot. Stretch each one slightly.

Drop into medium-hot oil (360°F) 4 or 5 at a time. Submerge each knot with a fork. When golden brown, turn and then remove and drain on paper towels. Sprinkle Chrusciki with confectioners' sugar.

Submitted by: Diane Robaidek