Kruchiy

Kruchiy are traditional Ukrainian fried cookies shaped into simple knots. The dough is rich with a dozen egg yolks and sour cream, which makes it incredibly tender when fried. These aren’t crunchy like most fried doughs. They’re more like a cross between a doughnut and a shortbread, with a slight crackle on the outside and a soft, almost creamy interior.

The dough needs just enough flour to roll without sticking. Add too much and you lose that delicate, melt-on-your-tongue texture that makes kruchiy special. The sour cream and all those egg yolks create a rich, pliable dough that’s forgiving to work with. Roll it to ½ inch thick, cut into strips, and tie each one into a loose knot before frying.

A generous sugar sprinkle while they’re still warm is the traditional finish. The sugar sticks to the hot surface and creates a light, sweet crust.

Chef Tips

• Don’t tie the knots too tightly. The dough expands during frying and tight knots won’t cook through in the center.
• Fry in batches of 3 or 4. Overcrowding drops the oil temperature and makes them greasy instead of crisp.
• Drain on paper towels and sprinkle with sugar immediately while still hot and slightly oily so the sugar adheres.
• The dough should be firm enough to handle but still soft. If it’s tough or stiff, you’ve added too much flour.

Variations

• Dust with powdered sugar instead of granulated for a more refined finish.
• Add a teaspoon of lemon zest to the dough for a citrusy twist.
• Drizzle with honey instead of sugar for a stickier, more indulgent treat.