3 Responses to “Contact”

1. janet says:

   December 26, 2011 at 1:11 pm

   Hi
   I saw your vintage hungarian rolls on IFOODTV but it will not let me print the recipe,
   Could you send me recipe so I can print it, don’t need pics but need recipe

   Thanks
   Janet

2. Chef Benwa says:

   December 26, 2011 at 2:26 pm

   You will need:
   4 1/4 to 4 1/2 cups sifted flour
   2/3 cup milk
   1 pkg. quick rise active dry yeast in
   1/4 cup warm water (110°F to 115°F
   1/2 cup sifted confectioners’ sugar
   1/4 cup butter
   1/4 teaspoon salt
   6 egg yolks, well beaten
   1 teaspoon rum (Optional)
   2 to 3 cups of your favorite frying oil
   1/2 Cup Sugar or Confectioners sugar
   Yield:
   About 1 1/2 Doz.
   Method:
   Measure and set aside
   4 1/4 to 4 1/2 cups sifted flour
   Scald
   2/3 cup milk
   Meanwhile, mix
   1 pkg. quick rise active dry yeast in
   1/4 cup warm water (110°F to 115°F.
   Let yeast stand 5 to 10 min.
   Meanwhile, Put into a large bowl
   1/2 cup sifted confectioners’ sugar
   1/4 cup butter
   1/4 teaspoon salt
   Immediately pour the scalded milk over ingredients in bowl.
   When the mixtures is lukewarm, mix well and stir in about 1/2 cup of the sifted flour, beating until dough is smooth.
   Stir the yeast and add to dough, mixing well. Add about one-half the remaining flour to the dough and beat until very smooth. Add in one-half, beating well after each addition, a mixture of:
   6 egg yolks, well beaten
   1 teaspoon rum
   Then beat in enough of the remaining flour to make a soft dough. Turn dough onto a lightly floured surface and let it rest 5 to 10 min. Knead .
   Form dough into a large ball and put it into a greased bowl. Turn to bring greased surface to top. Cover bowl with waxed paper and a towel and let stand in warm place (about 80 degrees F) until dough has doubled. Punch dough down with fist; pull edges in to center and turn dough completely over in bowl. Cover bowl and let dough rise dough rise again until nearly doubled.
   Turn dough out on floured surface and roll about 3/8 in. thick.
   It was still really wet so they added flour.
   With spatula, loosen dough from board wherever sticking occurs; lightly sprinkle flour underneath. Cut dough into rounds with a 3-in. lightly floured doughnut cutter (no hole in center).
   Set out on clean cloth or parchment paper.
   Cover with cloth and moisen with spray bottle. Let dough rise again 15 to 25 min., or until light.
   About 20 min. before deep-frying, Fill a deep pan one-half to two-thirds full with your favorite frying oil. I use peanut. Heat slowly to 365°F. When using automatic deep-fryer, follow manufacturer’s directions for amount of fat and timing.
   Deep-fry the doughnuts 2 or 3 min. or until lightly golden browned and delicious. Deep-fry only one layer of doughnuts at a time; do not crowd. Turn doughnuts occasionally with a fork to brown evenly, but do not pierce. Notice the special Fank turning fork I get that in the will.
   Drain doughnuts over fat for a second before removing to absorbent paper; cool slightly.
   Sift over doughnuts confectioners’ sugar or do like we do and just dip the Fank into a shallow bowl of sugar.
   Enjoy.

3. Chef Benwa says:

   December 26, 2011 at 2:30 pm

   And here is the original post

   http://www.chefbenwa.com/2009/05/a-real-passing-on-of-the-recipes/