Recipe - Piskota Fank-(Hungarian Doughnuts With Cream)

THE ART OF HUNGARIAN COOKING

FANK
One half pound Sweet butter
4 Whole eggs
5 tablespoon Sugar
1 Yeast cake dissolved in
One half cup Warm milk
4 Egg yolks
5 tablespoon Sour cream
2 cup Flour
1 Egg

CREAM MIX
One half pt Milk
4 Egg yolks
2 tablespoon Sugar

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 Three fourths 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 One half 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 SmurfMarge NemethGNFK05B

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini