Piskota Fank (Hungarian Doughnuts with Cream)

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

Directions:

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.

User Reviews:

Can anyone tell me how much flour is necessary to make the Piskota Fank? The recipe only states "2 flour".

Submitted by Julie on December 04, 2003

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