Sunday, January 13, 2013
Csöröge - kinda donut
OK, the ball is very high for my patience to fry proper fánk, so I usually cheat. Just a tiny bit ;).
I make csöröge. It's a relaxed way to enjoy the "szalagos fánk" without the stress of having proper ribbon.
The dough is exactly the same, what differs is the shape in which is cut, folded and fried. As a result the dough gets in contact on a larger surface with the hot oil, which guarantees, that unless you screwed up the leavening, the result will be great. And I don't have to worry about putting the lid, removing the lid... Phew..
The csöröge should be made without yeast, and therefore the name csöröge = csörög(e), (rattling "donut"), but my hubby doesn't like any rattling "rattling donut", so I don't make it. OK, only very rarely, 'cause my daughter likes the rattling csöröge. I probably should fry "rózsafánk" for her, but that's a different story. Now the csöröge.
First make the dough based on the recipe from donut dough.
Roll out the dough ~0.5 cm thick in a round shape. Start cutting the dough in diagonal at about 3 finger distances. Then do the same thing in the other direction, until you get rhombus shaped cuts.
Make a small, 3cm (~1 in), cut in the middle of every rhombus, bring one corner of the rhombus through the cut, a bit "shake it" to get the right shape.
Let them stay for 10-15 minutes under a table cloth.
Fry in hot oil on both sides and remove them on a plate covered with kitchen paper. Serve with icing sugar and/or jam.
Serving (all optional)
~100 g icing sugar
whatever is you favorite jam :
Last I had them with blackcurrant jam, and hmmmmmm.... Yammi.