Photo: David Holifield
Ingredients
- 1 yeast cake
- ½ cup cream
- 1 teaspoon sugar
- ½ cup butter
- 1 pint cream
- 2 tablespoons sugar
- 4 egg yolks
- rind of 1 lemon
- ¼ teaspoon coarse sea salt
- 2 tablespoons rum or brandy
- flour (enough to make a dough)
Directions
1
Raise the yeast cake in a little cream and sugar.
2
Melt the butter and pour off so the salt stays in the pan.
3
Warm the cream, then add the butter, sugar, egg yolks, lemon rind, salt, rum or brandy, and the raised yeast.
4
Mix in enough flour to make a dough just stiff enough to handle.
5
Roll out the dough and cut two rounds with a biscuit cutter.
6
Place a spoonful of filling on one round, cover with the other, and pinch the edges together tightly.
7
Let the filled cakes rise in a warm place until light.
8
Drop them into deep hot lard, bottom side down, to fry.