Doughnuts (fastnachts- a shrove tuesday tradi

Yield: 1 Servings

Measure 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

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.

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