Title: Piskota fank-(hungarian doughnuts with cream)
 Categories: Breads, Hungarian
      Yield: 1 Servings
 
MMMMM----------------THE ART OF HUNGARIAN COOKING---------------------

MMMMM----------------------------FANK---------------------------------
    1/2 lb Sweet butter
      4    Whole eggs
      5 tb Sugar
      1    Yeast cake dissolved in
    1/2 c  Warm milk
      4    Egg yolks
      5 tb Sour cream
      2 c  Flour
      1    Egg

MMMMM-------------------------CREAM MIX------------------------------
    1/2 pt Milk
      4    Egg yolks
      2 tb Sugar
 
     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.