This is a Margit néni recipe. Bíró Margit, nee Fejér Margit was my grandmother's older sister. The recipe comes from her ratty old cookbook that was already falling apart and had to be re-bound at the time I got it in my hands in 1967. It no longer had a title page and the index stopped halfway through the T's. But there is a chapter on how to deal with the "servants". I would estimate it's age to be around 120-150 years old. It must have been an acid free publication, but with several generations of heavy use the pages are cracking up. I will keep using it while I can. It will be chucked when I die, none of my children speak Hungarian.

1-1/2 cups flour
3 Tbsp sugar
dash of salt
1 egg
4 egg yolks
3 Tbsp sour cream
2 tsp rum
oil for deep frying
icing sugar to dust

• Place the flour, sugar and salt in a bowl.
• Add the egg, egg yolks, sour cream and rum.
• Combine ingredients to make a  soft dough.
• Add more flour or more sour cream to get the right consistency.
• Kneed the soft dough for 10 minutes. [Don't skip this]
• Cover with kitchen wrap and let it rest for 1/2 hour.
• On floured surface roll out dough very thin and cut into rectangles.
• Make a slit in the center and pull one end through to make crullers.
• In a deep fry pan deep fry crullers until golden. Turn only once.
• Drain the crullers on paper, and dust with icing sugar.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!