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Title : Csoroge-hungarian crispy crullers
Categories : Breads, doughnuts
Servings : 1
THE ART OF HUNGARIAN COOKING
6 Egg yolks 1 tb Vinegar
1 ts Salt 2 1/2 c Flour
2 tb Sugar 1/2 c Sour cream
1 ts Brandy
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
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