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Festive Doughnuts
Ingredients:
1 1/4 lb. flour
1/2 quart. milk
2 1/2 oz. butter
2 oz. sugar
1 1/2 oz. yeast
rum to taste
salt
5 eggs
oil for frying
2 oz. powdered sugar for
sprinkling
1. Make a dough from 3 1/2 oz. of the flour, the yeast, 1/2
cup warm milk, a pinch of sugar and salt and let stand. Work
together the rest of the flour with a bit of salt, 1 1/2 oz.
sugar, the remaining of the warm milk and 5 egg yolks. Then
using a wooden spoon, blend with the risen dough until
medium firm. As you work, slowly add the rum and butter.
Continue blending until the dough comes off the spoon.
Cover and let stand.
2. When the dough has risen again, transfer to a floured board
and using a doughnut cutter, cut into doughnut size pieces,
transfer again to a lightly floured board, cover with
tablecloth and let stand until the dough rises all the way.
3. Heat the oil in a small, deep pot but do not boil. With a
spoon make and indentation in each doughnut, then drop in the
oil, leaving enough space for them to turn around. Fry,
covered, on a low heat. When one side is done, turn over and
continue frying uncovered. Take the doughnuts with a slotted
spoon and place them on a paper towel to absorb any extra oil.
4. Put a tsp. of sweet peach preserve (or any other) in the
indentations and serve hot, sprinkled with powdered sugar.
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