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1
Beat the eggs and egg yolks together until light in colour.
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2
Beat in sugar, cream, salt, rum or brandy (or extract).
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3
Stir in the flour.
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4
This dough should be soft.
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5
Cover and let rest for 10 minutes.
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6
Roll out small amounts of dough at a time, with LOTS of flour on your rolling surface, put flour on top of the dough and on your rolling pin.
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7
(this dough is very sticky otherwise).
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8
Roll to 1/8 inch or thinner.
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9
Keep the un-used dough covered to prevent drying out.
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10
Cut the dough into long strips, about 1 1/4 inches wide.
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11
Then further cut the strips into 2 1/2 or 3 inch segments, diagonally (they will look like 2 1/2 inch long and 1 1/4 inch wide diamonds.) Make a slit in the center (about 1/2 inch long in the middle, lengthwise...) Grasp the bottom tail of the Khrustyky, put it through the slit in the middle, and pull it gently back down to the bottom.
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12
(this will form a twist in the dough) continue to do this to each piece of dough.
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13
(I roll out a small portion, cut and form my Khrustyky, and set them on a plate. Once my small bit of dough that I've rolled out is all used up, I fry these in the deep fryer before moving on to another piece of dough to roll and cut).
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14
Deep fry a few at a time (I'm comfortable doing 7 at a time), in oil at 375 F until light brown.
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15
These puff up as you fry them, making a delectible treat.
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16
Drain on paper towels.
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17
Sprinkle confectioner's sugar over the drained Khrustyky.
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18
Enjoy!
