Csoroge-Hungarian Crispy Crullers |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 24 |
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Adapted from The Art of Hungarian Cooking. If you don't want to use brandy(or whiskey), sub apple juice. Ingredients:
3 egg yolks |
1/2 teaspoon salt |
1 tablespoon sugar |
1/2 teaspoon brandy (or whiskey) |
1 1/2 teaspoons cider vinegar |
1 1/4 cups flour |
1/4 cup sour cream |
Directions:
1. Add just enough of flour to egg yolks and sour cream to make a soft dough. Add sugar, salt, brandy and vinegar. Knead until smooth. Try not to use any more flour than necessary.
2. Let dough rest about 3 minutes. Roll out very thin. Roll out on lightly floured board to about 1/8 thick. With a floured knife, cut into diamond shapes about 2 wide, 6 long. Make a 1 slit in center and pull one end through slit, twisting a little as you do it.
3. Fry in veg. shortening(about 365*F.) to cover until light brown, turning once or twice to brown evenly; drain on paper towels. Sprinkle generously with powdered sugar while still hot. Enjoy!
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