 
| Hungarian Plain Doughnuts
3 cups of flour
1/2 teaspoon of salt
1 tablespoon of sugar
5 egg yolks
1/4 cup of milk
1/8 pound of sweet butter, melted
2 Yeast cakes ( dissolved in 1/4 cup warm milk) |
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Sift the flour and salt into bowl, add yeast mixture, add egg yolks and melted butter slowly to flour mixture. Beat with wooden spoon until smooth and dough falls off the spoon, this dough should be rather soft. Put dough on lightly floured board. Roll to 1/2 inch thickness. Cut with round cookie cutter, that has been dipped in flour. Put in warm place to rise until doubled in size. Fry in deep fat until light brown. Sprinkle with powdered sugar. from "The Art of Hungarian Cooking"- put out by St. Emery's SchoolBuilding Fund- Fairfield Ct- 1955
Servings: 1 |
