Mushroom Rounds

Directions

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