Raised crullers – Kelt csöröge

by | Jan 26, 2016 | Breads, buns & biscuits

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 / Kelt csöröge
Kelt csöröge / Forgácsfánk – photo: zserbo.com

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.


  • 250 g (~2 cups) flour
  • 50 g (~1/4 cup) sugar
  • pinch of salt
  • 4 egg yolks
  • 1 tbsp rum
  • 1 heaping tbsp sour cream
  • 10 g (~1/3 oz) fresh yeast (1 tsp dry yeast)
  • 50 ml (~3 1/2 tbsp) milk
  • 50 g (~3 1/2 tbsp) butter, melted
  • lard or oil for deep frying

Dissolve yeast with a pinch of sugar in lukewarm milk. Place flour, sugar and salt in a bowl. Add egg yolks, activated yeast, rum (it helps decrease oil absorption) and sour cream. Knead the ingredients until the dough starts to hold together. At this point add melted butter and combine to make a soft dough. Cover and let it rest for 30 minutes.

On a floured surface roll out the dough thin and cut into rectangles. Make a slit in the center of each rectangles and pull one end through to make crullers. Deep fry crullers until golden brown on both sides. Drain the crullers on paper towel. Serve warm, dusted with icing sugar and/or with fruit jam.

photo: zserbo.com
photo: zserbo.com
photo: zserbo.com
photo: zserbo.com

Become a patron and support my work

If you're enjoying this collection of Hungarian recipes, please, consider making a one-time payment.


Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

Pin It on Pinterest