Csoroge-Hungarian Crispy Crullers Recipe




Csoroge-Hungarian Crispy Crullers 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

A Recipe for
Csoroge-Hungarian Crispy Crullers

 

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Food Tip
To reduce ground beef fat, put the cooked ground beef in a strainer and rinse briefly with boiling hot water. Drain well and continue with your recipe.




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Food Tip
To prevent insects from getting into the flour, add a bay leaf to the flour container or store it in the freezer.


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This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them.

Gracie Allen


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Csoroge-Hungarian Crispy Crullers

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Estonian Proverb






Csoroge-Hungarian Crispy Crullers 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. Emery's School
Building Fund- Fairfield Ct. - 1955 Formatted for MM7 by Marge Nemeth

Serves: 1

 

 

 

 

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