| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Hungarian |
Breads |
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Sweet butter |
| 4 |
|
Whole eggs |
| 5 |
tb |
Sugar |
| 1 |
|
Yeast cake dissolved in |
| 1/2 |
c |
Warm milk |
| 4 |
|
Egg yolks |
| 5 |
tb |
Sour cream |
| 2 |
c |
Flour |
| 1 |
|
Egg |
| 1/2 |
pt |
Milk |
| 4 |
|
Egg yolks |
| 2 |
tb |
Sugar |
INSTRUCTIONS
THE ART OF HUNGARIAN COOKING
FANK
CREAM MIX
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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