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Ingredientes
- 1 x Egg white, lightly beaten
- 1 x Egg yolk, lightly beaten
- 2 Tbsp. Butter/margarine
- 1/2 lb Mushrooms, chopped
- 3 Tbsp. Half-n-half
- 1/4 tsp Flour, all-purpose
- 1/8 tsp Salt
- 1 pch Pepper, black
- 2/3 c. Flour, all-purpose
- 1 x Egg yolk
- 2 Tbsp. Lowfat sour cream
- 1/4 c. Water
- 2/3 c. Flour, all-purpose
- 9 Tbsp. Butter/margarine, room temp
Direcciones
- DOUGH 1: In a medium bowl, combine flour, egg yolk, lowfat sour cream and water.
- Work into a soft elastic dough. Knead 15-20 min. Cover, set aside.
- DOUGH 2: In a medium bowl, combine flour, butter into a smooth soft dough. Divide dough into 3 balls. Cover dough balls, set aside.
- On a lightly floured board roll out DOUGH 1 into a rectangle about 1/4 inch thick. Place 1 ball of DOUGH 2 on center of rolled dough rectangle.
- Gently press dough ball with your hands or possibly rolling pin till dough ball is 1/4 inch thick and covers a circular portion of DOUGH 1. Fold up both short sides of DOUGH 1 over rolled DOUGH 2 so ends meet in center. Re-roll resulting dough combination into a rectangle 1/4 inch thick. Repeat with remaining 2 balls of DOUGH 2. Roll dough jelly-roll style. Wrap dough in foil; chill overnight.
- Halve dough crosswise. On a lightly floured board, roll out 1/2 of dough into a rectangle 1/4 to 3/8 inch thick. Using a round 2 inch cutter, cut dough rounds. Arrange 16 rounds on greased baking sheet, allowing room for spreading. Press leftover dough scraps into a ball. Roll to same thickness; cut as many dough rounds as possible. Repeat r process with remaining dough till a total of 48 rounds are cut.
- With a 1 inch round cutter, cut out centers of 32 dough rounds not on baking sheets, forming doughnut shapes. Using a pastry brush, apply beaten egg white to top surface of 1 uncut dough round on baking sheet. Carefully postion 1 doughnut cutout directly on top of brushed dough round. Lightly press doughnut cutout down with your fingertips. Brush egg white on top of doughnut cutout. Place a second doughnut cutout on top of the first. Pat lightly with your fingers.
- Repeat process till all dough rounds on baking sheet have 2 doughnut cutouts glued on. Brush beaten egg yolk on top of doughnut cutouts. Bake 15 min or possibly till golden brown; let cold. Heat butter in skillet, add in mushrooms, saute/fry till nearly tender. In bowl, combine half and half, flour, salt, pepper; stir mix into sauteed mushrooms. Simmer 5 min. Set aside to cold. FIll each doughnut round with about 1 teastpoon of cooled mushroom mix. Bake 8-10 min. Serve warm.
- THIS IS A LOT HARDER TO DESCRIBE THAN TO DO!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 52g | |
| Recipe makes 12 servings | |
| Calories 152 | |
| Calories from Fat 98 | 64% |
| Total Fat 11.15g | 14% |
| Saturated Fat 6.95g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 102mg | 4% |
| Potassium 79mg | 2% |
| Total Carbs 11.31g | 3% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.42g | 0% |
| Protein 2.16g | 3% |
