Doughnuts Veg HT CD
CBF Hungarian 45mins plus proving
Hungarian Name: Piskota Fank
15 Hot Cold
Vegetarian Baked Fayre Hungary Eastern Europe
1 Yeast Cake or 1
pkt Active Dry Yeast
120ml/4fl.oz. Warm Milk
225g/8oz Plain Flour
4 whole Eggs
4 Egg Yolks
5 tbsp Sugar
5 tbsp Sour Cream
1 Egg, beaten
the Cream mixture
2 tbsp Sugar
4 Egg Yolks
1. Dissolve the
yeast in the warm milk and set aside. Meanwhile, place the butter in a large
mixing bowl and beat until creamy.
2. Add the 4 whole
eggs and mix well then beat in the 4 egg yolks until well incorporated.
3. Add sugar and sour
cream mix well then add the flour and the yeast mixture. Beat until smooth. Set aside
for about 30 minutes to rise until
doubled in size.
4. Turn the dough
onto a lightly dusted work surface and roll out to 18mm/3/4 -inch thickness. Cut
into circles with
doughnut cutter. Transfer to lightly greased baking trays and leave to rise for
5. Preheat the
oven to 180C, 350F, Gas Mark 4.
6. Brush top of
the doughnuts with beaten egg and bake 30 minutes.
place the milk, egg yolks and sugar over low heat in double boiler or in a
heatproof bowl placed over a pan of very hot water. Cook, stirring constantly, until mixture is
smooth. Set aside to cool.
doughnuts with the cream poured over the top.
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