My dear Flickr-friend Rita inspired me with her recent photos to make this pastry again for my family - and also to take photos of it. www.flickr.com/photos/andysancestors/6917845095/in/photos... Thanks Rita!
February and carnival time cannot pass without csörögefánk, this traditional Hungarian doughnut! Among the doughnuts this is a justly popular delicacy – the Hungarian Twisted Doughnut, which is, because of its shape also known as "Turnings".
250 g / 8.75 oz plain flour
150 ml / 0.26 pint sour cream
2 g / 0.07 oz castor sugar
2 g / 0.07 oz vanilla sugar
zest of a half lemon
50 g / 1.75 oz butter
3 egg yolks
1 pinch of salt
For the frying: oil
For the decoration: castor sugar, apricot jam or raspberry jam
Prepare a tray covered with napkins and put the oil in a frying pan on
First crumble the flour with the butter, then add the remaining ingredients. Knead the dough until it becomes blistered. It’s easier to knead on a pastry board.
Flour the pastry board thinly and roll out the dough to 3 mm (0,12 in) thick. Then cut the dough into squares, and make two incises in the centre of each square.
By pulling one corner of the squares through the incise, form “turnings”-shapes of the dough squares.
When you are finished with all the squares, fry the doughnuts by small amounts, turning them only once in the frying pan.
The fried doughnuts need to be sprinkled with castor sugar while still warm. When sprinkling don’t forget to turn the doughnuts in order to cover each side with castor sugar.
Serve with apricot jam.
I served it this time with raspberry jam.