CSOROGE-HUNGARIAN CRISPY CRULLERS

CSOROGE-HUNGARIAN CRISPY CRULLERS

Ingredients:
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

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
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---------- Recipe via Meal-Master (tm) v7.05
Title: PICKLE JUICE RYE
Categories: Breads, Vegetables
Servings: 2
Frances Nossen (SWTK50B) 1 EGG, LARGE,ROOM TEMP
From Bread in Half the Time 2 ts SALT