Sift the flour and salt into bowl, add yeast mixutre, add egg
yolks and melted butter slowly ot flour mixutre. Beat with wooden
spoon until smooth and dough falls off the spoon, this dough should
be rather soft. Put dough on lightly floured board. Roll to 1/2 inch
thickness. Cut with round cookie cutter, that has been dipped in
flour. Put in warm place to rise until doubled in size. Fry in deep
fat until light brown. Sprinkle with powdered sugar.
from "The Art of Hungarian Cooking"- put out by St. Emery's School
Building Fund- Fairfield Ct- 1955
Formatted by Marge Nemeth-GNFK05B
