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Csörögefánk dusted with icing sugar, served with jam
Crispy golden Hungarian Csörögefánk dusted with icing sugar and served with apricot jam.

Crispy Hungarian angel wings (Csörögefánk)

Author: Flavelo
Recipes Cakes and Desserts
Frying doughnuts is actually the rapid evaporation of water in hot fat. The moisture in the dough turns to steam instantly in the 170-180 degree oil, 'puffing up' the dough, while the outer crust turns golden due to the Maillard reaction. The speciality of Csörögefánk is the rhombus shape and the twist, which increases the surface area, making it crispier than traditional round doughnuts.
🕒 Prep Time 30 mins
🍳 Cook Time 20 mins
⌛ Total Time 1 hr 20 mins
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Deep frying pan or pot for frying
  • Slotted spoon
  • Kitchen paper
  • Pastry wheel (optional)

Allergen Information

⚠️ Gluten
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Sift the flour into a bowl, add the salt, sugar, egg yolks, sour cream (and if using, a spoonful of rum/vinegar), then knead into a smooth, elastic dough.

Tip: A small amount of alcohol or acid (vinegar) helps prevent excessive gluten formation, making the dough more crumbly and absorbing less oil during frying.
2 ✓

Wrap in cling film and rest in the fridge for at least 30 minutes.

Tip: During resting, the gluten strands relax, making the dough easy to roll out without springing back.
3 ✓

Roll out the dough on a floured surface until thin (approx. 3 mm), then cut into rhombuses. Make a slit in the centre of each and pull one corner through the hole.

Tip: The thin dough blisters during frying, making the result even crispier.
4 ✓

Heat the oil to 170-180°C. If you don't have a thermometer, drop in a small piece of dough: if it sizzles immediately and rises to the surface, the oil is good.

Tip: Constant temperature is key. If you put too many doughnuts in at once, they cool the oil and soak it up.
5 ✓

Fry the doughnuts for 1-2 minutes per side until golden brown, then drain on kitchen paper.

Tip: The kitchen paper absorbs surface oil via capillary action, making the food less heavy.
6 ✓

Dust with icing sugar while still warm and serve with jam.

Tip: Some of the icing sugar melts and caramelises on the warm dough, while the rest forms a fine layer.

Recipe FAQ

Why did the doughnut get oily?
The oil temperature was too low. In this case, the dough doesn't form a crust immediately but soaks up fat like a sponge.
Why did it burn outside but stay raw inside?
The oil was too hot. The outside burns before the heat reaches the middle.

Ingredients

  • 300 g Plain flour
  • 4 Egg yolks
  • 100 ml Sour cream (20%)
  • 20 g Icing sugar (for the dough)
  • 1 pinch Salt
  • 1 tbsp Vinegar or rum (optional, for the dough)
  • 500 ml Sunflower oil (for frying)
  • 50 g Icing sugar (for dusting)
  • 150 g Apricot jam