Csoroge-hungarian Crispy Crullers

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Csoroge-hungarian Crispy Crullers

breads, hungarian

----THE ART OF HUNGARIAN COOKING---
6 egg yolks
1 teaspoon salt
2 tablespoon sugar
1 teaspoon brandy
1 tablespoon vinegar
2 1/2 cup flour
1/2 cup sour cream

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