Monday, July 27, 2009

Another Great Rusyn Dish - Rusyn Cheregi

Rusyn Cheregi (Rusyn donuts)
  • 2 cups Half & Half
  • ½ cup butter
  • 1 TBS salt
  • 3 ½ tsp dry yeast
  • ¾ cup sugar
  • 4 eggs
  • 6 cups flour

Heat ONLY one half of the "half& half", add butter, sugar and salt. When butter is melted, remove from heat and cool mixture.

Place yeast in a separate large mixing bowl with the rest of the half/half and mix.. To this add the eggs and mix. Add the earlier mixture you heated and mix. Then add flour and mix.

Cover bowl with a cloth and let dough rise until it has doubled in size (about 3 hours)

Take large handfuls of dough out and knead. Then put flour on a board , place dough on board and roll with rolling pin as thinly as possible. Cut the dough into 2 inch squares. Place a small cut in the middle of each square. Take the end of the dough and pull it through the cut completely to form a long cookie.

Heat any type if oil you choose in a non stick pan. When oil is hot, place cookies in to fry. They will puff up and FRY VERY QUICKLY. As soon as they start to turn brown, turn them over . The second side will only need to fry for a few seconds.

Remove from oil and place on paper towels Dust with powdered sugar or sugar and cinnamon.

Great with coffee! ENJOY!

1 comment:

  1. No mashed potatoes in your cheregi? My grandma always made cheregi as a way to use up leftover mashed potatoes after a big meal.

    (Why doesn't the photo look like the chain-link shape cheregi have? You even gave instructions for pulling through the hole that would make the shape I'm thinking of...)