|
| Home
-> [Bakery, Breads, Eastern European] -> [Piskota fank-(hungarian doughnuts with cream) Recipe] |
| |
| |
Piskota fank-(hungarian doughnuts with cream)
|
| Artist: |
_ |
| Categories: |
Bakery, Breads, Eastern European |
| Yield: |
1 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| | THE ART OF HUNGARIAN COOKING | | | FANK | | 1/2
| lbs | Sweet butter | | 4
| | Whole eggs | | 5
| tbsp | Sugar | | 1
| | Yeast cake dissolved in | | 1/2
| cup | Warm milk | | 4
| | Egg yolks | | 5
| tbsp | Sour cream | | 2
| cup | Flour | | 1
| | Egg | | | CREAM MIX | | 1/2
| pint | Milk | | 4
| | Egg yolks | | 2
| tbsp | Sugar |
|
Procedures:
| 1 | 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. | | 2 | Beat until smooth, set aside to rest and rise until doubled in size. | | 3 | Place on board that has been dusted with flour. | | 4 | Roll out to ?inch thickness, cut with doughnut cutter. | | 5 | Put in greased pan, lat raise 40 minutes. | | 6 | Brust top with beaten egg. | | 7 | Bake in 350°F oven for ?hour. | | 8 | For cream mix; cook milk, egg yolks and sura over low heat, in double boiler until mixture is smooth. | | 9 | Stirring all the while, cool and pour over doughnuts and serve |
|
|
|
| |
| |
| |
|
|
|
|
|
|