Hungarian Twisted Doughnuts (Csörögefánk)
Twisted doughnuts are a traditional Hungarian sweet usually associated with the carnival season. The dough is torn into small pieces and then baked in hot oil until it is nice and golden brown. The finished doughnut is usually sprinkled with powdered sugar to make it extra delicious and sweet. Twisted doughnuts are sweet, soft, moist and crispy and are often served with hot tea or coffee. Yummy!
The history of the Hungarian twisted doughnuts
The Hungarian word “csöröge” (rattle) was first recorded in 1565; it probably refers to the sound of noodles being fried in hot fat or to the crackling of hard, dry pieces of noodle as they are fried. It is an ancient festive dish that was eaten at carnivals and famous family feasts. According to some accounts, it spread from Transylvania to other regions inhabited by Hungarians.
Twisted doughuts in other countries
A cake similar to the Csörögefánk is also considered a traditional holiday sweet by many other European peoples, especially during Carnival, such as the Italians (chiacchiere), the French (bugnes or merveilles), the Poles (chrusty or faworki), the Bulgarians (kukurini), and the Ukrainians (verhuni). It is also known in Mongolia and northern parts of China. In the United States, it was spread by Dutch immigrants under the name Cruller.
Tips for making twisted doughnuts:
– What is the purpose of rum in donut dough? The rum in the dough prevents the dough from absorbing oil during baking
– You can leave the baking powder out of the dough, but if you want airier, fluffier doughnuts, use it
– When frying in the oil, be careful because the donuts cook quickly
Ingredients:
- 250 g all-purpose flour
- 2 egg yolks
- 50 g of butter
- 1 tbsp of rum
- 1 tsp baking powder
- 1/2 tbsp of vanilla sugar
- 1 tbsp of powdered sugar
- 150 ml sour cream
- salt
- oil for frying
- powdered sugar for serving
Steps:
- Flour should be sifted. Combine the egg yolks, butter, rum, baking powder, vanilla sugar, powdered sugar, sour cream, and a pinch of salt in a large mixing bowl.
- Knead the dough until it is smooth and soft. Refrigerate for 30 minutes after wrapping in cling film.
- Roll the rested dough to a thickness of 2 mm.
- Using a sharp knife or a pizza cutter, cut 10×5 centimeter (4×2″) diamonds from the dough. Cut a small lengthwise opening in the center of each rhombus. Then, align the dough by pulling one of its longitudinal corners through the opening. The video below will assist you in your preparation.
- Fry the doughnuts until golden brown on both sides in hot oil.
- Enjoy with a dusting of powdered sugar and apricot jam!
Watch our video about twisted doughnuts recipe: