INGREDIENTS

INSTRUCTIONS

DOUGH 1
DOUGH 2
DOUGH 1: In a medium bowl, combine flour, egg yolk, sour cream and water.
Work into a soft elastic dough. Knead 15-20 minutes. Cover, set aside.
DOUGH 2: In a medium bowl, combine flour, butter into a smooth soft
dough. Divide dough into 3 balls. Cover dough balls, set aside.
On a lightly floured board roll out DOUGH 1 into a rectangle about 1/4
inch thick. Place 1 ball of DOUGH 2 on center of rolled dough rectangle.
Gently press dough ball with your hands or rolling pin until dough ball is
1/4 inch thick and covers a circular portion of DOUGH 1. Fold up both short
sides of DOUGH 1 over rolled DOUGH 2 so ends meet in center. Re-roll
resulting dough combination into a rectangle 1/4 inch thick. Repeat with
remaining 2 balls of DOUGH 2. Roll dough jelly-roll style. Wrap dough in
foil; refrigerate overnight.
Halve dough crosswise.  On a lightly floured board, roll out 1/2 of dough
into a rectangle 1/4 to 3/8 inch thick. Using a round 2 inch cutter, cut
dough rounds. Arrange 16 rounds on greased baking sheet, allowing room for
spreading. Press leftover dough scraps into a ball. Roll to same thickness;
cut as many dough rounds as possible. Repeat r process with remaining dough
until a total of 48 rounds are cut.
With a 1 inch round cutter, cut out centers of 32 dough rounds not on
baking sheets, forming doughnut shapes. Using a pastry brush, apply beaten
egg white to top surface of 1 uncut dough round on baking sheet. Carefully
postion 1 doughnut cutout directly on top of brushed dough round. Lightly
press doughnut cutout down with your fingertips. Brush egg white on top of
doughnut cutout. Place a second doughnut cutout on top of the first. Pat
lightly with your fingers.
Repeat process until all dough rounds on baking sheet have 2 doughnut
cutouts glued on. Brush beaten egg yolk on top of doughnut cutouts. Bake 15
minutes or until golden; let cool. Melt butter in skillet, add mushrooms,
saute until nearly tender. In bowl, combine half and half, flour, salt,
pepper; stir mixture into sauteed mushrooms. Simmer 5 minutes. Set aside to
cool. FIll each doughnut round with about 1 teastpoon of cooled mushroom
mixture. Bake 8-10 minutes. Serve hot.
THIS IS A LOT HARDER TO DESCRIBE THAN TO DO!
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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