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collection by ICAF Europe

Csöröge (a sort of doughnut)

These are often prepared for the festive season, but no special day is preferred

250 g flour
50 g butter
3 egg yolks
1 teaspoon of sugar
1 tablespoon of sour cream
1 teaspoon of white vinegar
4 tablespoons of white wine
a pinch of soda bicarbonate
a little vanilla-flavoured icing sugar
Plus cooking oil or lard for frying

Make a soft dough with all the ingredients and knead well. Then roll it with a rolling pin to about 2 cm thickness until the dough develops blisters. Rest the dough in a warm place for an hour. Then roll it out a bit more to about half centimetre thick. Cut across the pastry into strips about 2 cm wide. Cut these diagonally into pieces of 5-10 cm. Make a cut with a knife (making a hole) in the centre of each piece and thread the two ends gently through this hole in opposite directions making a twist on the two branches. Each shape is then deep fried in enough very hot oil or fat until golden brown. Remove from the oil with a slotted spoon and while still warm dust each with icing sugar. Serve warm.