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. Emerys School Building Fund, Fairfield. Ct.-1955 Formatted by Baker Smurf-Marge Nemeth-GNFK05B
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (3279g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 5377 (60%)|
|Amt Per Serving||% DV|
|Total Fat 597.4g||797 %|
|Saturated Fat 263.4g||1317 %|
|Monounsaturated Fat 220.1g|
|Polyunsanturated Fat 69.1g|
|Cholesterol 18405.9mg||5663 %|
|Sodium 2187mg||75 %|
|Potassium 3483.6mg||92 %|
|Total Carbohydrate 553.9g||163 %|
|Dietary Fiber 8.1g||32 %|
|Sugars, other 545.8g|
|Protein 348.4g||498 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 8943
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!