👩‍🍳 Instructions:
1. Make the dough:
- In a bowl, mix flour, powdered sugar, salt, and lemon zest.
- Add egg yolks, softened butter, sour cream, and vanilla or rum.
- Knead until smooth and elastic – about 5–6 minutes by hand or with a dough hook.
- Wrap and let rest 30 minutes at room temperature.
2. Roll and shape:
- Roll the dough out on a floured surface to about 3 mm (â…› inch) thick.
- Cut into strips about 3Ă—10 cm (1Ă—4 inches).
- Slice a small cut in the center of each strip and pull one end through the slit to form a twisted “ribbon” or bow.
3. Fry:
- Heat oil to 170–180°C (340–355°F).
- Fry a few at a time for about 1–2 minutes per side, until golden and puffed.
- Drain on paper towels.
4. Serve:
- Dust with powdered sugar while still warm.
- Serve with apricot jam on the side — a classic Hungarian touch!
đź“ť Tips:
- No yeast means no long rising time — quick and easy!
- The dough can be made ahead and kept in the fridge for a few hours.
- Use a pastry wheel or fluted cutter for a pretty edge if you have one.
Would you like a video-style guide or a baked (oven) twist version of csörögefánk?