Csörögefánk, also known as Hungarian angel wings, is a light and crispy traditional pastry that has been enjoyed for generations, especially during the winter and carnival season. Made from a simple dough enriched with eggs and sour cream, it is rolled thin, twisted into its characteristic shape, and quickly fried until golden and delicate. Lightly dusted with powdered sugar, csörögefánk is less heavy than classic doughnuts, yet full of nostalgic flavor. It is the perfect accompaniment to a cup of tea or coffee, and a small taste of Hungarian home baking tradition.
Angel Wings Fry Cookies
Print RecipeIngredients
- 35 Dekagram (dkg) flour
- 2 Table spoon (tbsp) sour cream
- 2 Tea spoon (tsp) icing sugar
- 8 Dekagram (dkg) butter
- 4 Piece egg yolks
- 1 Peck salt
- 1 Table spoon (tbsp) rum
- 4 Decilitre (dl) frying oil
- 3 Table spoon (tbsp) icing sugar for garnish
Instructions
In a small bowl using an electric hand mixer on high, beat egg yolks, sugar and salt until thick and lemon colored – about a minute. On low speed, stir in sour cream, rum and flour. Stir in enough additional flour to form a mass (1-2 tablespoons). Transfer to a floured surface and knead 50 turns (about 2 minutes), adding extra flour as needed. Divide dough in half, keeping extra covered with plastic. On a floured surface, roll each section paper-thin to at least 12” across. Cut into 1 1/4-inch strips. Cut strips into 5-inch lengths. Make a slit in each strip. Pull one end through slit to make a bow tie. Deep fry in oil at about 350-365° F for about 30 seconds, turning once using 2 forks, until lightly golden on both sides. Do not crowd. Drain on paper towels. Before serving sprinkle with icing sugar.
