| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Hungarian |
Breads |
1 |
Servings |
INGREDIENTS
| 3 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 1 |
tb |
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
THE ART OF HUNGARIAN COOKING
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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