Csoroge-hungarian Crispy Crullersbreads, hungarian ----THE ART OF HUNGARIAN COOKING--- 6 egg yolks 1 teaspoon salt 2 tablespoon sugar 1 teaspoon brandy 1 tablespoon vinegar 2 1/2 cup flour 1/2 cup sour cream 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 |
