Csoroge Hungarian Crispy Crullers
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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
Servings: 1
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