Saturday, February 9, 2013

Csöröge - "rattling" donut

This time I wanted to make the csöröge, or forgácsfánk, for the children's carnival in the House of Hungary.
This is the REAL csöröge, without yeast, and the easiest way is to go to Varga Gábor's recipe and try it out. Well, mine is almost as his recipe, (I don't have my Grandma's and I use this one as it works very well), but it is only almost his recipe because we've always made it with a bit of rum, or rum essence.
Today I missed to add the rum, well, I could listen to my daughters endless complains.. and I deserved it, agree... I sprinkled them in exchange with a tiny bit of cinnamon while rolling out, but it just generated even more complains.. See, hard work and good intention always pays off :D.

It is very easy to make and, for those who don't speak Hungarian, here is the English version. I had to steel temporarily Gabor's picture because, in the heat of frying the csöröge and the fánk for the kids, I forgot to take any picture of the ready pastries.. Shame, shame..
We had double portion and they looked at least as good as these ones, if not better (yeah, I know, I'm very modest :D), but next time..

250 g pastry flour
150 gr sour cream
50 gr butter
1-2 tsp icing sugar (depending how sweet you like it, it's gonna be sprinkled with icing sugar as well)
1 pinch salt
3 egg yolks
1 tsp rum (essence)
(optionally you can also add a bit of grated lemon peel or cinnamon) 

~ 1 l sun flour oil for frying

icing sugar
jams (apricot, raspberry, anything you like, basically) 

In a bowl mix the flour with the salt, then crumble it with the butter. Start mixing in the rum, egg yolks, the sour cream and the icing sugar.
Knead it very well together, not just little bit, it has to be a sooth dough. If it is smooth enough, when you fry them it will kinda form layers like a puff pastry, though not so nicely separated.
The dough should be kinda "hard", though I still consider it quite soft compared to a home made pasta dough (now see, that IS hard). Anyway, should be hard enough to be very easy to roll out with little flouring. If it sticks to the table you might want to work in some more flour, but it shouldn't be needed.
Put some oil to heat, quite hot like you would make French fries.
Roll out the dough very thin, maybe 3 mm thick, maximum.
Cover some plates with kitchen paper.

In the hot oil fry the csöröge for just ~30-40 seconds each side.
They should be light golden brown, not too well fried because they are very thin. If you fry them for too long they will become dry and hard.

Remove the ready csöröge to the plates, the paper will absorb the excess oil.
Sprinkle with icing sugar while still warm, serve as is, fresh, or with apricot or raspberry jam, and a tea, or better infusion. Yummii.

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