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PISKOTA FANK-(HUNGARIAN DOUGHNUTS WITH CREAM)

Category:    Bread, Doughnuts
Yield:1 servings
 
------------------------THE ART OF HUNGARIAN COOKING------------------------

------------------------------------FANK------------------------------------
    1/2 lb Sweet butter                        4    Egg yolks
      4    Whole eggs                          5 tb Sour cream
      5 tb Sugar                               2 c  Flour
      1    Yeast cake dissolved in             1    Egg
    1/2 c  Warm milk                     

---------------------------------CREAM MIX---------------------------------
    1/2 pt Milk                                2 tb Sugar
      4    Egg yolks                      
 
     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 sura 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 Hungarina Cooking"- put out by St. Emery's School
  Building Fund, Fairfield. Ct.-1955
 

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