Crullers – Hungarian csöröge

Denise Mayoff says this one is an old family recipe that my grandmother brought from Hungary.  This is a real hands on recipe!  We pronounced it “tchurtaga”, but guess something was lost in translation.  🙂  My kids remember this as the “powdered sugar thing”, and still ask for it.

I got this recipe from my grandmother years ago by watching her and making her measure all the ingredients so I could write it down.  I suppose this could be made in a food processor, but making it by hand brings back warm memories!

  • Flour – 4 scant cups
  • baking powder – 1 TBSP
  • grated rind of 1 orange and 1 lemon
  • juice of 1 orange and 1 lemon
  • 6 egg yolks
  • whiskey – 4 heaping TBSP
  • Crisco
  • powdered sugar

 

  • Put the flour and baking powder in a large mixing bowl and make a well in the middle.
  • Add egg yolks, fruit juices and rinds, and whiskey. Mix all this up.
  • Knead the dough by lifting with fingers and punching down, till dough leaves the hands clean and comes off bowl.
  • Melt Crisco in frying pan to depth of 1/2″.
  • Working with small amounts of dough, roll out dough really thin on cutting board or counter sprinkled with flour.  Try to use as little flour as possible.
  • With a pastry wheel, cut into strips about 1 1/2 inches wide.
  • Cut each strip into pieces about 3 – 4 inches long.
  • Cut a small slit in the center of each piece and twist like a Mobius strip, pulling the dough thinner as you twist.
  • Fry till golden brown, drain on paper towels.
  • When cool, sift powdered sugar on top.