Carnival celebrations are in full swing and we come to our next doughnut. Crullers or csörögefánk are small pastries made of rich, sweetened dough twisted or curled, and fried in deep fat. Csöröge known by the majority is made from a plain sour cream dough that doesn’t contain any leavening agent. Though it’s very tasty right after you have removed from the frying pan, but it dries out quickly and becomes harsh as stone.

Raised crullers, however, are still soft the next day. The recipe of kelt csöröge comes from a cookbook that can be found in many Hungarian households, despite that it’s not really widespread. Since my mom has happened on this recipe, we only make this type of crullers. As their name shows, raised crullers are made from a light yeast dough whose key element is melted butter, which is incorporated at the end of the kneading process.
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