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Recipe Name: Farsangi Fank- Hungarian Plain Doughnuts Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
3 Cup(s) Flour
1/2 Teaspoon(s) Salt
1 Tablespoon(s) Sugar
5 Egg yolks
1/4 Cup(s) Milk
1/8 Pound(s) Sweet butter, melted
2 Yeast cakes, dissolved in
1/4 cup warm milk
Directions:
Sift the flour and salt into bowl, add yeast mixutre, add egg yolks
andmelted butter slowly ot flour mixutre. Beat with wooden spoon
untilsmooth 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 withround cookie cutter, that has been dipped in flour. Put in warm
place torise until doubled in size. Fry in deep fat until light brown.
Sprinklewith powdered sugar. from "The Art of Hungarian Cooking"- put
out by St.Emery's School Building Fund- Fairfield Ct- 1955 Formatted by
MargeNemeth-GNFK05BFrom Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1990
Calories From Fat: 386
Total Fat: 44.1g
Cholesterol: 916.9mg
Sodium: 1252.3mg
Potassium: 805.9mg
Carbohydrates: 341.3g
Fiber: 13.5g
Sugar: 17.9g
Protein: 56.8g


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