| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Hungarian | Breads | 1 | Servings |
INGREDIENTS
| 1/2 | lb | Sweet butter |
| 4 | Whole eggs | |
| 5 | T | Sugar |
| 1 | Yeast cake dissolved in | |
| 1/2 | c | Warm milk |
| 4 | Egg yolks | |
| 5 | T | Sour cream |
| 2 | c | Flour |
| 1 | Egg | |
| 1/2 | pt | Milk |
| 2 | T | Sugar |
INSTRUCTIONS
Beat butter until creamy, beat in 4 whole eggs, beat in 4 egg yolks, add sugar and sour cream, add flour and the yeast mixutre. Beat until smooth, set aside to rest and rise until doubled in size. Place on board that has been dusted with flour. Roll out to 3/4 inch thickness, cut with doughnut cutter. Put in greased pan, lat raise 40 minutes. Brust top with beaten egg. Bake in 350 F oven for 1/2 hour. For cream mix; cook milk, egg yolks and sugar over low heat, in double boiler until mixture is smooth. Stirring all the while, cool and pour over doughnuts and serve. From " The Art of Hungarian Cooking"- put out by St. Emery's School Building Fund, Fairfield. Ct.-1955 Formatted by Baker Smurf-Marge Nemeth-GNFK05B From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 3203
Calories From Fat: 1137
Total Fat: 130.3g
Cholesterol: 1751.7mg
Sodium: 637.7mg
Potassium: 2111.5mg
Carbohydrates: 446.2g
Fiber: 20.1g
Sugar: 110.6g
Protein: 90.6g