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. Emerys School Building Fund- Fairfield Ct- 1955 Formatted by Marge Nemeth-GNFK05B
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|Serving Size: 1 Serving (1256g)|
|Recipe Makes: 1|
|Calories from Fat: 2079 (48%)|
|Amt Per Serving||% DV|
|Total Fat 231g||308 %|
|Saturated Fat 94.7g||473 %|
|Monounsaturated Fat 92.2g|
|Polyunsanturated Fat 32.2g|
|Cholesterol 8512.8mg||2619 %|
|Sodium 353.3mg||12 %|
|Potassium 1381.7mg||36 %|
|Total Carbohydrate 410.5g||121 %|
|Dietary Fiber 14.1g||56 %|
|Sugars, other 396.4g|
|Protein 156.8g||224 %|
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Calories per serving: 4370
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