Csoroge (type of Hungarian donut)
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Mix the yeast with 2 tablespoons of sugar, add the milk and leave it in a warm place until it swells and bubbles appear on the surface.
In a bowl mix flour, lard, egg yolk, salt and puffed yeast, knead well. Let it rest for 30 minutes, then stretch to a thickness of one finger. I cut the dough into rectangular strips that I cut in half. I ran one of the heads through the notch.
In a hot oil, fry until golden brown on both sides.
Serve with powdered sugar and jam.