| 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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