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1
DOUGH 1: In a medium bowl, combine flour, egg yolk, sour cream and water.
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2
Work into a soft elastic dough.
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3
Knead 15 to 20 minutes.
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4
Cover, set aside.
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5
DOUGH 2: In a medium bowl, combine flour, butter into a smooth soft dough.
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6
Divide dough into 3 balls.
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7
Cover dough balls, set aside.
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8
On a lightly floured board roll out DOUGH 1 into a rectangle about 1/4 inch thick.
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9
Place 1 ball of DOUGH 2 on center of rolled dough rectangle.
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10
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.
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11
Fold up both short sides of DOUGH 1 over rolled DOUGH 2 so ends meet in center.
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12
Re-roll resulting dough combination into a rectangle 1/4 inch thick.
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13
Repeat with remaining 2 balls of DOUGH 2.
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14
Roll dough jelly-roll style.
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15
Wrap dough in foil; refrigerate overnight.
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16
Halve dough crosswise.
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17
On a lightly floured board, roll out 1/2 of dough into a rectangle 1/4 to 38 inch thick.
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18
Using a round 2 inch cutter, cut dough rounds.
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19
Arrange 16 rounds on greased baking sheet, allowing room for spreading.
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20
Press leftover dough scraps into a ball.
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21
Roll to same thickness; cut as many dough rounds as possible.
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22
Repeat process with remaining dough until a total of 48 rounds are cut.
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23
With a 1 inch round cutter, cut out centers of 32 dough rounds not on baking sheets, forming doughnut shapes.
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24
Using a pastry brush, apply beaten egg white to top surface of 1 uncut dough round on baking sheet.
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25
Carefully postion 1 doughnut cutout directly on top of brushed dough round.
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26
Lightly press doughnut cutout down with your fingertips.
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27
Brush egg white on top of doughnut cutout.
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28
Place a second doughnut cutout on top of the first.
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29
Pat lightly with your fingers.
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30
Repeat process until all dough rounds on baking sheet have 2 doughnut cutouts glued on.
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31
Brush beaten egg yolk on top of doughnut cutouts.
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32
Bake 15 minutes or until golden; let cool.
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33
Melt butter in skillet, add mushrooms, saute until nearly tender.
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34
In bowl, combine half and half, flour, salt, pepper; stir mixture into sauteed mushrooms.
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35
Simmer 5 minutes.
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36
Set aside to cool.
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37
FIll each doughnut round with about 1 teastpoon of cooled mushroom mixture.
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38
Bake 8 to 10 minutes.
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39
Serve hot.
