| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Hungarian | Breads | 1 | Servings |
INGREDIENTS
| 3 | c | Flour |
| 1/2 | t | Salt |
| 1 | T | Sugar |
| 5 | Egg yolks | |
| 1/4 | c | Milk |
| 1/8 | lb | Sweet butter, melted |
| 2 | Yeast cakes, dissolved in | |
| 1/4 cup warm milk |
INSTRUCTIONS
Sift the flour and salt into bowl, add yeast mixutre, add egg yolks and melted butter slowly ot flour mixutre. Beat with wooden spoon until smooth and dough falls off the spoon, this dough should be rather soft. Put dough on lightly floured board. Roll to 1/2 inch thickness. Cut with round cookie cutter, that has been dipped in flour. Put in warm place to rise until doubled in size. Fry in deep fat until light brown. Sprinkle with powdered sugar. from "The Art of Hungarian Cooking"- put out by St. Emery's School Building Fund- Fairfield Ct- 1955 Formatted by Marge Nemeth-GNFK05B From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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