A simple biscuit that, when served warm, and fresh from the oven, will delight your guests with an aroma and taste that will remind them of home - no matter where they're from.
- 4 cups flour
- 1 tablespoon confectioners' sugar
- 2/3 cake compressed yeast
- 2 egg yolks
- 1 cup butter
- Pinch of salt
- Scant 1/2 cup sour cream
- 1 egg for glaze
Then roll out the pastry to a thickness of just under 1/4 inch, and score the surface. Cut into rounds. Place these on a floured baking pan, brush with beaten egg, and bake in a preheated medium oven for 30-40 minutes until golden.
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6 comments:
can you please tell me which type of flour to use, self or plain.
We use plain successfully here.
Especially good with a dab of melted butter when served. Now I want some. ;)
what, no bacon?
Could you please tell us how large your cake of compressed yeast is?
The compressed yeast we buy comes in blocks the size of a pound of butter.
We use nearly 40 grams of yeast for half a kilo of flour.
Also, we put some Kummel spice and a little salt on top of the biscuits before putting them on the oven.
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