Csoroge-hungarian Crispy Crullers Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
THE ART OF HUNGARIAN COOKING
6: Egg yolks,
1 tsp: Salt,
2 tbsp: Sugar,
1 tsp: Brandy,
1 tbsp: Vinegar,
2 1/2 cup: Flour,
1/2 cup: Sour cream,
Directions:
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. Emerys School
Building Fund- Fairfield Ct. - 1955 Formatted for MM7 by Marge Nemeth
Source from luhu.jp
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. Emerys School
Building Fund- Fairfield Ct. - 1955 Formatted for MM7 by Marge Nemeth
Source from luhu.jp