Piskota Fank (Hungarian Doughnuts with Cream)
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Ingredients
Fank
| 1/2 lb. | sweet butter | | 4 | whole eggs | | 5 tbsp. | sugar | | 1 | yeast cake, dissolved in | | 1/2 cup | warm milk | | 5 tbsp. | sour cream | | 2 | flour | | 1 | egg | | 4 | egg yolks |
Cream mix
| 1/2 pint | milk | | 2 tbsp. | sugar | | 4 | egg yolks |
1 Recipe Reviews
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Can anyone tell me how much flour is necessary to make the Piskota Fank? The recipe only states "2 flour".
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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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