Ingredients for Hungarian Angel Wing Fry Cookies Csoroge
- Egg Yolks
- 1/4 cup (60ml) sour cream
- Granulated Sugar
- 1 tablespoon rum (optional)
- 1/4 teaspoon salt
- All Purpose Flour
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How to Make Hungarian Angel Wing Fry Cookies Csoroge
- In a large bowl, whisk together 1 cup (120g) all-purpose flour, 1/4 teaspoon salt, and 2 tablespoons granulated sugar.
- Make a well in the center of the flour mixture.
- Add 2 large egg yolks, 1/4 cup (60ml) sour cream, 1 tablespoon rum (optional), and 1 tablespoon water to the well.
- Using a fork, gently whisk the wet ingredients together, gradually incorporating the flour until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Add more flour, 1 tablespoon at a time, if the dough is too sticky.
- Divide the dough in half, and flatten each half into a disc.
- On a lightly floured surface, roll out each disc of dough as thinly as possible (about 1/16 inch thick).
- Using a pizza cutter or sharp knife, cut the dough into 3 1/2-inch squares or 3 1/2 x 2 1/2-inch rectangles.
- Using a paring knife, score 3-4 evenly spaced slits, approximately 2-2 1/2 inches long, on each cookie.
- Heat about 2 inches of vegetable oil in a large, heavy-bottomed saucepan or deep fryer to 350°F (175°C).
- Carefully fry the cookies in batches, for 2-3 minutes per side, or until golden brown and crisp. Do not overcrowd the pan.
- Remove the cookies from the oil using a slotted spoon and drain on paper towels.
- While still warm, generously dust the Csoroge with sifted powdered sugar.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
4g
Fat
2g
Carbs
4g
