Saturday, February 20, 2010

Traditional Carnival Doughnuts

Just a tiny bit belated, let me show you two of our traditional doughnut recipes, typically made in Hungary in the "carnival" season.

The first is called Csöröge and is a very simple but delicious, crunchy type of thing. In fact, you wouldn't call it a doughnut as it's basically plain fried egg pasta.
To make the dough, simply knead a pound of flour with a cup of sour cream, a pinch of salt, a tablespoon of sugar, half a cup of melted butter/margarine and five egg yolks. Let the dough rest a little before rolling it out on a floured surface. Cut the dough into palm-sized diamond shaped pieces. Make a cut in the middle of each and pull one corner through the cut. You'll get a funny bow-like shape.
Heat oil in a big pan and fry the doughnuts on both sides. Drain the oil and sift castor sugar on the doughnuts while still warm. Serve with jam.

From Kaják

From Kaják

To restore world order, the second doughnut I'll present you does look like an actual doughnut :)
It was named after the ribbon-like white stripe that goes around the middle.

From Kaják

Ingredients include a pound of flour, 2-3 tablespoons of melted butter/margarine, a pinch of salt, 2-3 tablespoons of sugar, a cup of warm milk, 50grams yeast, one egg.

Make a well in the flour, add yeast, sugar and milk, combine with a little flour and let the yeast rise a bit. Then add the rest of the ingredients and knead well, until the dough comes off the sides of the bowl and your hand. Let it rise at a warm place for about 30minutes or until about doubles in size. Roll it out a bit and fold into half. Roll out to about 3-5millimeter thickness (quite flat) and using a cookie-cutter or simply a glass, cut small circles of the dough. Let them rise again and fry them in hot oil on both sides until golden.

From Kaják


Erika Minich

that looks really good. I would love to try it out.


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