|Sour cream||27 1⁄2 Ounce (5.5 Gills)|
|Paprika||To Taste (Red Colored)|
|Paprika||2 (Green Colored)|
|Butter||1 1⁄2 Ounce|
Put the sour cream into a china bowl, salt, mix with a whisk, and leave in the refrigerator for a few hrs.
Then pour into a cloth to strain, tie it up tight and, hanging in a cold place, allow to dry for 24 hrs.
Then put into a pan and tilt the pan sideways.
Place a flat plate on top and put 10 lb. weight on top, and in this manner press out the moisture from the cream, leaving it for at least 12 hrs.
Put 1 tbsp. sour cream into a saucepan, together with 1 1/2 oz. butter and some salt.
When it boils, mix in 2 oz. of semolina flour.
Mix until smooth.
Then remove the thickened mixture from the stove and mix in 2 eggs.
Before the mixture has cooled, put into a forcing bag with a nozzle about a third of an inch across.
Squeeze out heaps about the size of half an egg onto a baking tray.
Bake in a moderate oven for half an hour.
Wash the green paprika, remove the pith, cut and chop very finely.
Add red paprika to the cream cheese and mix in the green paprika.
When the doughnuts which have been baked in the oven are cool, make a slit in their sides with a small knife.
Put the cream cheese into a forcing bag and fill the doughnuts with this mixture.
Decorate each doughnut with a cheese border.
Care must be taken to chop the green paprika finely or it will block up the nozzle of the forcing bag.