Mushroom Rounds

Ingredients

Directions

DOUGH 1: In a medium bowl, combine flour, egg yolk, sour cream and water. Work into a soft elastic dough. Knead 15-20 minutes. 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 rolling pin until 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; refrigerate 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 process with remaining dough until 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 until all dough rounds on baking sheet have 2 doughnut cutouts glued on.

Brush beaten egg yolk on top of doughnut cutouts. Bake 15 minutes or until golden; let cool.

Melt butter in skillet, add mushrooms, sauté until nearly tender. In bowl, combine half and half, flour, salt, pepper; stir mixture into sautéed mushrooms. Simmer 5 minutes. Set aside to cool.

FIll each doughnut round with about 1 teastpoon of cooled mushroom mixture. Bake 8-10 minutes. Serve hot.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.