February is a month of feasts and carnivals in Hungary, as people celebrate as much they can before the serious period of lent. „Csörögefánk” is a typical pastry of the season, in the name of this sweet pastry ’fánk’ is doughnut, while ’csöröge’ means a ratlling sound, referring to the hard texture of the pastry and the sound it gives when you shake the bowl full of the pastries.

This is how we make it:

‘Csörögefánk’

Ingredients:

• 3 eggs
• 3 tablespoons of sour cream
• ½ package of baking powder (can be omitted)
• flour – as much as the dough takes
• salt
• oil
• some spirit (can be omitted)
• caster sugar
• apricot marmalade

Mix the eggs, the sour cream and the baking powder with as much flour as much the dough takes. Add a pinch of salt. Work hard on the dough until it gets fluffy. Many recipes contain some spirit, if you want you can add a little rum or ‘pálinka’, the typical Hungarian distilled fruit. Sprinkle the dough board with flour, spread the dough and cut 10×10 centimetres rombus shapes with a wavy cutter. Cut one or two wholes in the middle – just to have the traditional shape. Fry them within a few minutes in hot oul. Sprinkle with caster sugar and eat it hot with apricot marmalade.

The photo is from Biarritz restaurant, which is in the heart of the governmental district of Budapest, just around the corner of Hungary’s Parliament. It’s the gathering place of parliamentary representatives, favourite dining place of many famous Hungarians. The owner and manager is a couple since the beginning, and they, Éva and Gyula Berkes are present every day personally.

Wine tips:

The pastry is full of calories and rather greasy because of the deep frying, thus we recommend a light white wine with nice acidity and with fruity aromas to correspond with the marmalade.

Béres Tokaji Magita Cuvée
Full of flowers and fruits both on the nose and palate. The vivid acidity and the barrel aging makes this wine balanced, harmonious.
More about Magita, the heroine, who gave name to this great wine

Haraszthy Sauvignon Blanc, 2015
The pastry can pair well with a full bodied, barrel aged white wine as well if there is enough acidity, like in this wine. This delectable Sauvignon Blanc tempts the drinker with hints of gooseberry and kiwi framed exquisitely with citrus undertones. Upon drinking, subtle acidity is balanced beautifully with hints of mint and spices. A long and luxurious aftertaste brings fruit flavours to the fore.