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Csoroge-Hungarian Crispy Crullers

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“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.”
30 crullers, about

Ingredients Nutrition


  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. 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. 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!

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