Csöröge - Hungarian Fried Pastry

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 teaspoon salt 1/4 teaspoon salt
• 2 tablespoons granulated sugar 2 tablespoons granulated sugar
• 2 tablespoons unsalted butter, melted 2 tablespoons unsalted butter, melted
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Vegetable oil, for frying Vegetable oil, for frying
• Powdered sugar or honey, for dusting Powdered sugar or honey, for dusting

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 48g, 10g
• Protein: 6g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, salt, and sugar.
2. 2.
   Add the melted butter, milk, and vanilla extract to the dry ingredients. Mix until a dough forms.
3. 3.
   Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic.
4. 4.
   Divide the dough into two equal portions and cover with a clean kitchen towel. Let it rest for 30 minutes.
5. 5.
   On a floured surface, roll out one portion of the dough into a thin rectangle, about 1/8 inch thick.
6. 6.
   Cut the dough into strips, approximately 1 inch wide and 4 inches long.
7. 7.
   Heat vegetable oil in a deep pan or fryer to 350°F (180°C).
8. 8.
   Carefully place the dough strips into the hot oil, frying a few at a time until golden brown on both sides.
9. 9.
   Remove the fried Csöröge from the oil using a slotted spoon and transfer to a paper towel-lined plate to drain excess oil.
10. 10.
    Repeat the process with the remaining dough.
11. 11.
    Once the Csöröge has cooled slightly, dust it generously with powdered sugar or drizzle with honey.
12. 12.
    Serve the Csöröge warm and enjoy!

Treat your ingredients with care...

• Flour — Use all-purpose flour for the best results. Avoid using self-rising flour as it may affect the texture of the Csöröge.
• Vegetable oil — Choose a neutral-flavored oil with a high smoke point, such as canola or sunflower oil, for frying the Csöröge. Make sure the oil is at the correct temperature to achieve a crispy texture.

Tips & Tricks

• Ensure the dough is rolled out thinly for a crispy result.
• Be cautious while frying the Csöröge to avoid burning. Adjust the heat if necessary.
• Dust the Csöröge with powdered sugar or drizzle with honey just before serving to maintain its crispiness.
• Serve the Csöröge warm for the best taste and texture.
• Store any leftovers in an airtight container to maintain their freshness.

Serving advice

Csöröge is best served warm as a delightful dessert or snack. Arrange the fried pastries on a platter and dust them generously with powdered sugar. Serve alongside a cup of hot coffee or tea for a perfect pairing.

Presentation advice

To enhance the presentation of Csöröge, arrange the golden pastries in a decorative pattern on a serving platter. Sprinkle them with powdered sugar, creating an elegant and inviting display. Consider adding a sprig of fresh mint or a dusting of cocoa powder for an extra touch of sophistication.