Hungarian Doughnuts (15 servings)

Ingredients:

1 yeast cake or
1 pkt active dry yeast
4 fl.oz. warm milk
8 oz Hungarian flour
8 oz butter
4 whole eggs
4 egg yolks
5 tbsp Sugar
5 tbsp sour cream
1 egg beaten For the Cream mixture
10 fl.oz. Milk
2 tbsp Sugar
4 Egg Yolks

Preparation:

Dissolve the yeast in the warm milk and set aside. Meanwhile, place the butter in a large mixing bowl and beat until creamy.  Add the 4 whole eggs and mix well then beat in the 4 egg yolks until well incorporated.  Add sugar and sour cream mix well then add the flour and the yeast mixture. Beat until smooth. Set aside for about 30 minutes to rise until doubled in size.  Turn the dough onto a lightly dusted work surface and roll out to 18mm/3/4 -inch thickness. Cut into circles with doughnut cutter. Transfer to lightly greased baking trays and leave to rise for 30 minutes.  Preheat the oven to 180C, 350F, Gas Mark 4.  Brush top of the doughnuts with beaten egg and bake 30 minutes.  Meanwhile, place the milk, egg yolks and sugar over low heat in double boiler or in a heatproof bowl placed over a pan of very hot water. Cook, stirring constantly, until mixture is smooth. Set aside to cool.

Serve the doughnuts with the cream poured over the top.  Enjoy!!