Doughnuts (fastnachts- a shrove tuesday tradi
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Milk |
| 1 | cup | Yeast |
| 1 | x | *dissolved in: |
| 1 | cup | Water, warm |
| 1 | cup | Sugar |
| ¼ | teaspoon | Salt |
| 6 | cups | Flour |
| 3 | eaches | Egg, well beaten |
| ½ | teaspoon | Nutmeg |
| ¼ | cup | Butter, melted |
Directions
Scald the milk and set aside to cool to lukewarm. To the dissolved yeast add ½ cup of flour and mix to a batter. Add to the milk. Stir in 1 tsp of the sugar and about 3 cups of flour. Set in a warm place to rise over night. In the morning, add the well-beaten eggs, nutmeg, butter, sugar, and salt and mix thoroughly. Stir in enough flour until batter can no longer be stirred with a spoon. Set aside to rise until light. Roll on a well-floured board and cut with a doughnut cutter. Let rise again, and then fry in hot fat until golden brown.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.