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    You are in: Home / Recipes / Csoroge-Hungarian Crispy Crullers Recipe
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    Csoroge-Hungarian Crispy Crullers

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Sharon123's Note:

    Adapted from The Art of Hungarian Cooking. Posted for the Zaar World Tour. If you don't want to use brandy(or whiskey), sub apple juice.

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    Ingredients:

    Yield:

    cruller ...

    Units: US | Metric

    Directions:

    1. 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. 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. 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!

    Ratings & Reviews:

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    Nutritional Facts for Csoroge-Hungarian Crispy Crullers

    Serving Size: 1 (285 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 29.9
     
    Calories from Fat 7
    25%
    Total Fat 0.8 g
    1%
    Saturated Fat 0.4 g
    2%
    Cholesterol 19.7 mg
    6%
    Sodium 40.6 mg
    1%
    Total Carbohydrate 4.5 g
    1%
    Dietary Fiber 0.1 g
    0%
    Sugars 0.4 g
    1%
    Protein 0.8 g
    1%

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