Hungarian - CSÖRÖGE
2 1/2 Cups Flour 1/4 tsp. Salt
4 egg yolks 4 egg whites (Beaten)
1 tablespoon of sugar melted in 2 tablespoons of water and 1 tablespoon of vinegar
First add flour and salt into a bowl and mix together; in a separate bowl add sugar, water and vinegar and mix together. With two bowls you will separate the egg yolk from the egg whites. Beat the egg whites together. Now mix the sugar mixture, egg whites and yolks into the flour mixture and mix together. Once the mixture is folded together, you can take the dough mixture out of the bowl and start kneading the dough until you make a soft dough consistency. Let the dough stand for at least 2 hours before you start the process of rolling the dough out. Remember to place a layer of flour on your table so that your dough does not stick to the surface or your pasta roller. Cut the dough in half and start rolling your dough out; you can either do this by hand or if you have a pasta roller you can roll your dough that way. In the video, you can see how the dough should look as well as it should be quite thin. With the roller you will start on level one and work up to a level 6; you can run the dough through level 6 a few times before the dough is ready to cut. You can cut your dough into squares, diamonds or any shape to your liking; you will then cut a hole into the center of your dough (about an inch in size). Take one side and fold into the center of the dough and pull through. Your oil should reach to temperature while you are rolling your dough out and you will insert the dough into the hot oil; we suggest 2 at a time as the dough will only take a few seconds until it will be flipped. The dough will be a light brown when it is ready to be flipped. Tip: once you place the CSÖRÖGE in the oil it will rise to the top; count for 5 seconds before flipping to the other side. Repeat the process. Place the CSÖRÖGE on a layer of paper towel for the oil to drip off of before placing them on a plate and coating with powdered sugar. Now they are ready to enjoy!
Hungarian- Bacon Fry
Over an open fire, make sure coals are glowing before starting to cook; place hot sticks into the fire on the hot coals to prepare them before adding on the meat.
Slice bread 1 inch thick.
Cut Bacon into 2 x 2 “ chunks.
Score bacon chunks halfway through in a checkerboard fashion.
Slice raw onion and place onion slices on buttered bread.
Thread bacon chunks onto sticks and cook over hot coals.
Drip grease from bacon onto bread and onion.
Cut tips of cooked bacon off and serve on slices of bread and onion.
Continue cooking the remainder of the bacon chunk and add to additional slices of bread and onion.