Recipe: Csoroge - Lover's Knots (Hungarian fried cookies, 3 recipes, 1980's)

CSOROGE #1

6 egg yolks
1/2 pint sour cream
1 teaspoon vanilla
3 cups flour (about)
1/2 cup sugar
1/2 teaspoon baking soda
pinch of salt
Oil for deep frying

Beat eggs; add sour cream and vanilla and mix well.

Put dry ingredients in bowl; make a well Then, put egg and cream mixture into flour and mix well. Have a medium dough, not too soft or hard.

Roll out dough. Cut into rectangles. Cut slit in center of dough and pull one corner through slit and deep fry in hot oil.

From: Betty Szabados
Source: Best Loved Hungarian / American Recipes by the Women's Guild of the First Hungarian Reformed Church, Cleveland, Ohio 1987

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CSOROGE #2 - LOVER'S KNOT

3 cups enriched flour
1 teaspoon sugar
pinch of salt
6 egg yolks, slightly beaten
3 tablespoons whiskey or rum
Oil for deep frying
Powdered sugar (for sprinkling on tops)

Sift flour with sugar and salt and stir yolks and whiskey or rum into the dry ingredients. Dough should have strudel consistency. Knead well. Cover with cloth and let stand 20 to 25 minutes. Cover with a bowl.

Then, roll out thin and cut with pastry wheel into 3-inch squares. Cut two slits in each diagonally. Twist by pulling corners through slits if you wish or just leave plain.

Drop into hot fat and fry until golden crisp. Drain on brown paper. Sprinkle lightly with powdered sugar.

From: Rose Kaul
Source: Best Loved Hungarian / American Recipes by the Women's Guild of the First Hungarian Reformed Church, Cleveland, Ohio 1987

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MY CSOROGE #3

8 egg yolks
8 tablespoons white wine
1 teaspoon salt
3 cups flour (about), divided use
Lard or oil for deep frying
Powdered sugar (for sprinkling on tops)

Beat egg yolks with wine and salt. Add about 1 1/2 cups flour and beat to a smooth batter. Then slowly add more flour until smooth dough is made and knead well. Cut into three sections. Make smooth and let rest (covered) about one hour.

Roll on floured noodle board until thin, Cut into 2-inch square pieces. Make two slits in it.

Deep fat fry in lard or oil, not more than three pieces at a time as they are done very quickly. Keep fat at even temperature so that it does not get too brown, Drain on paper towel,

Sprinkle with powdered sugar when ready to serve. These melt in your mouth!

From: Irene Schnierer
Source: Best Loved Hungarian / American Recipes by the Women's Guild of the First Hungarian Reformed Church, Cleveland, Ohio 1987