Csoroge Hungarian Crispy Crullers Food

CSOROGE-HUNGARIAN CRISPY CRULLERS

Steps:

• 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.
• 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.
• 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!

HUNGARIAN DEEP-FRIED ANGEL WING COOKIES (CSOROGE)

Steps:

• About 20 minutes before frying fill a deep saucepan halfway to 2/3 full of oil, lard, or shortening, and heat slowly to 365°F or follow the manufacturer's directions for set-up if using an automatic deep-fryer.
• Sift together flour, sugar, and salt into a bowl.
• Mix together the egg yolks, sour cream, whiskey, and vanilla, then make a well in the center of the dry mixture and pour the wet mixture inches.
• Mix the ingredients until all of the flour is moistened.
• Let dough rest 1-2 minutes.
• Turn dough out onto a lightly floured surface and knead by folding opposite side over towards you, then using the heels of your hands to push the dough away, then give it a quarter turn and repeat process just until ingredients are well blended (always turn the dough in the same direction and use as little additional flour as possible).
• Shape dough into a smooth ball and roll out on a lightly floured surface into a rectangle 1/8-inch thick (if you don't have enough space to do this, divide dough in half first, then roll out the halves seperately).
• Use a spatula to loosen the dough, lift it slightly and sprinkle a little flour underneath anywhere the dough sticks.
• With a floured knife cut the dough into diamond shapes about 2-inches wide at the center and 6-inches long (you can make a cardboard pattern beforehand and use that as a guide if you wish).
• Make a 1-inch slit lengthwise at the center of each cookie, and pull one end through the opening, twisting slightly as you do.
• Deep fry only one layer of cookies at a time (don't crowd the pan).
• With a fork, turn the cookies several times as they fry and as they rise to the surface, but be careful not to pierce the cookie.
• Fry until lightly browned (about 3 minutes).
• Drain cookies over fat for a few seconds and then drain on paper towels.
• Sprinkle cookies with powdered sugar while still hot.

HUNGARIAN ANGEL WING FRY COOKIES (CSOROGE)

Steps:

• Place in the center of a bread board one cup of flour. Make a dent or well in the center. Add the whole yolks, sour cream, sugar, rum and salt. With a fork mix until the liquids are well combined.
• Gradually work into the flour. The dough should be of the consistency of a noodle dough. Knead for a few minutes to make the dough smooth.
• Split the dough into 2 portions. On a lightly floured board roll out each section until paper thin.
• If you have a pie crimping wheel, use it to cut the dough into squares of 3 1/2-inches or a rectangle of 3 1/2 x 2 1/2-inches. They will have beautiful serrated edges.
• With a paring knife make three or four gashes about 2 to 2 1/2-inches evenly spaced.
• Fry in a deep fat (Lard preferred, Crisco OK) until golden brown.
• Drain on paper towel.
• Sprinkle with sifted confectioners sugar.