Csoroge-hungarian crispy crullers
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Egg yolks | |
| 1 | teaspoon | Salt |
| 2 | tablespoons | Sugar |
| 1 | teaspoon | Brandy |
| 1 | tablespoon | Vinegar |
| 2½ | cup | Flour |
| ½ | cup | Sour cream |
Directions
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