The “csöröge” dough


  • 3 eggs
  • 1 tablespoon sour cream
  • 1 tablespoon icing sugar
  • a little salt
  • 1 – 2 teaspoons of rum
  • 350 g flour
  • oil for frying



Beat up the eggs with a fork, and then add the sour cream, the icing sugar, the salt, the rum and the garbled flour. Mush them together until it becomes smooth then let it rest for 30 minutes.

Mush it again, and then stretch it really thin. Cut optional squares with a jagging-iron with making a gash in the middle. Fry both sides in loads of hot oil.

Drop down them well, and then bestrew them with vanilla sugar in plenty. Serve them with marmalade.

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