INGREDIENTS

INSTRUCTIONS

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

A Message from our Provider:

“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 42
Calories From Fat: 8
Total Fat: <1g
Cholesterol: 23.3mg
Sodium: 24.8mg
Potassium: 59.2mg
Carbohydrates: 7g
Fiber: <1g
Sugar: 2.7g
Protein: 1.6g