ReceptnaptárSour cream doughnuts
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Ingredients
Method
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- Warm the cream over low heat, stirring constantly, until lukewarm (do not let it boil), then set aside.
- Proof the yeast in the 50 ml milk with the half sugar cube and a little flour: leave in a warm place for 10 minutes until foamy.
- Mix the egg yolks, sugar, salt and the proofed yeast into the lukewarm cream.
- Put the flour in a warm bowl, pour in the cream mixture and the rum, then quickly and vigorously work it with a wooden spoon until you get a smooth, elastic dough, similar in texture to the Carnival doughnuts.
- Cover and leave to rise in a warm place for 45-60 minutes, until doubled.
- Turn out onto a floured surface, flatten to about 2 cm thick, cut out rounds with a doughnut cutter, then let rise again on a floured tea towel for about 30 minutes.
- Fry in 170°C oil/lard, starting covered, then uncovered, until both sides are golden.
- Drain on paper towels and serve warm, dusted with icing sugar.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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