Piskota Fank (Hungarian Doughnuts with Cream)

by Kathleen Morrison

Servings: 1 batch

INGREDIENTS

Fank:
1/2 lb. 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 cups flour
1 egg

Cream mix:
1/2 pt. milk
4 egg yolks
2 tbsp. sugar

INSTRUCTIONS

Beat butter until creamy; beat in 4 whole eggs. Beat in 4 egg yolks; add sugar and sour cream. Add flour and the yeast mixture. 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; let rise 40 minutes. Brush top with beaten egg. Bake in 350°F oven for 1/2 hour.

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.

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Tagged: doughnuts, hungarian add tags

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