Mushroom Rounds

• 1 each egg whites lightly beaten
• 1 each egg yolks lightly beaten
• 2 tablespoons butter or margarine
• 1/2 pound mushrooms minced
• 3 tablespoons light cream (half&half)
• 1/4 teaspoon flour, all-purpose
• 18 teaspoon salt
• 1 pinch black pepper
• 23 cup flour, all-purpose
• 1 each egg yolks
• 2 tablespoons sour cream
• 1/4 cup water
• 23 cup flour, all-purpose
• 9 tablespoons butter or margarine, room temp

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

egg whites, egg yolks, butter, mushrooms, light cream, flour, salt, black pepper, flour, egg yolks, sour cream, water, flour, butter

Taken from recipeland.com/recipe/v/mushroom-rounds-43561 (may not work)