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Recipe Name: Csoroge-hungarian Crispy Crullers Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
6 Egg yolks
1 Teaspoon(s) Salt
2 Tablespoon(s) Sugar
1 Teaspoon(s) Brandy
1 Tablespoon(s) Vinegar
2 1/2 Cup(s) Flour
1/2 Cup(s) Sour cream
Directions:
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 From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1781
Calories From Fat: 463
Total Fat: 52.2g
Cholesterol: 1140.5mg
Sodium: 2473mg
Potassium: 611.9mg
Carbohydrates: 270.6g
Fiber: 8.4g
Sugar: 29.9g
Protein: 50.5g


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