This is a Margit néni recipe. Bíró Margit, nee Fehér 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.
CRISPY CRULLERS
1-1/2 cups flour3 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.
