csoroge-hungarian crispy crullers

Categories
Bread
Breakfast
European
Yield
1 servings
MeasureIngredient
Egg yolks
1 teaspoon Salt
2 tablespoons Sugar
1 teaspoon Brandy
1 tablespoon Vinegar
2½ cup Flour
½ cup Sour cream

THE ART OF HUNGARIAN COOKING

Add all or enough of flour to egg yolks and sour cream to make a soft dough. Add sugar, salt, brandy and vinegar. Knead until smooth.

Roll out very thin. Cut into diamond shapes. Make a slit in center and pull one end through slit. fry in deep fat until light brown.

Drain on absorbent paper. Sprinkle generously with powdered sugar.

From " The Art of Hungarian Cooking"- from St. Emery's School Building Fund- Fairfield Ct. - 1955 Formatted for MM7 by Marge Nemeth

Similar recipes

Random recipe of the day

Peppy pork spedies

Follow us

 Subscribe in a reader