Beat butter until creamy, beat in 4 whole eggs, beat in 4 egg
yolks, add sugar and sour cream, add flour and the yeast mixutre.
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, lat raise 40
minutes. Brust top with beaten egg. Bake in 350 F oven for 1/2 hour.
For 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.
From " The Art of Hungarian Cooking"- put out by St. Emery's School
Building Fund, Fairfield. Ct.-1955
Formatted by Baker Smurf-Marge Nemeth-GNFK05B
