Hungarian Doughnuts   Veg HT  CD CBF  Hungarian  45mins plus proving

Hungarian Name: Piskota Fank

Makes approx 15    Hot  Cold  Vegetarian   Baked Fayre  Hungary  Eastern Europe

Ingredients

1 Yeast Cake or 1 pkt Active Dry Yeast
120ml/4fl.oz. Warm Milk
225g/8oz Plain Flour

225g/8oz Butter
4 whole Eggs

4 Egg Yolks
5 tbsp Sugar

5 tbsp Sour Cream
1 Egg, beaten

For the Cream mixture

300ml/10fl.oz. Milk
2 tbsp Sugar
4 Egg Yolks

Instructions

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 30 minutes. 

5. Preheat the oven to 180C, 350F, Gas Mark 4.

6. Brush top of the doughnuts with beaten egg and bake 30 minutes.

7.  Meanwhile, 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.

Serve the doughnuts with the cream poured over the top.

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