| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Hungarian |
Bread |
12 |
Servings |
INGREDIENTS
| 1/4 |
c |
Warm water |
| 1 |
pk |
Dry yeast |
| 3/4 |
c |
Lukewarm milk |
| 1/4 |
c |
Granulated sugar |
| 1/2 |
c |
Butter; melted |
| 1/4 |
ts |
Salt |
| 1 |
|
Beaten egg |
| 1/4 |
c |
Shortening; melted (up to) |
| 4 |
c |
Flour |
|
|
Sugar and cinnamon to taste |
INSTRUCTIONS
From: Pat Seppeler <pld@acsu.buffalo.edu>
Date: Tue, 17 Jan 1995 21:20:22 GMT
Dissolve yeast in the warm water (should be about 105-115 degrees F), and
let stand about 5 minutes. Stir in the warm milk (should be about the same
temperature), sugar, and salt. Add the eggs and shortening, then stir in
half the flour. Add more flour until it becomes too stiff to mix with the
spoon. Turn out the dough on a well-floured surface and knead about 10
minutes, until dough is smooth and elastic, adding more flour as needed.
Place in a greased bowl, cover with a damp cloth, and let rise until
doubled in size. Punch the dough down and let rise again until doubled.
Break off small pieces of dough, and roll into small walnut-sized balls.
When all the dough has been formed into balls, (about 40-45) roll each in
melted butter, and then in sugar-cinnamon mixture to coat. Place in a
greased 9" bundt or tube cake pan, andlLet rise until double in bulk. Bake
in a 375 degree oven for 30-35 minutes, or until browned. Cool the pan on a
rack 15 minutes, and then invert on a large plate, and remove the pan.
Serve warm.
REC.FOOD.RECIPES ARCHIVES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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