Yield: 1 Servings
|⅓ cup||Very warm water|
|6 tablespoons||Soft butter|
|1 cup||Warm milk (or 1/2 cup each cream and water) mixed with|
These two recipes are from the Honolulu Advertiser, sometime around 1979.
They were a Sunday morning treat, still warm from the bakery. -- Millicent Borges
In a medium-size bowl, dissolve yeast in water. Add sugar and flour, stirring well to blend. Let rise about half hour until bubbly. With an electric mixer, blend the butter, eggs, milk and vinegar, sugar and salt.
In a large buttered bowl, put 5 cups flour. Make a well in the center and add the above liquid mixture, blending well by hand. Add the yeast mixture and mix well. Cover bowl and let rise in a warm place until double in size, about 1 hour.
Drop by large spoon into hot oil. Drain doughnuts on paper toweling and roll in sugar. Makes about 4½ dozen.
Posted to FOODWINE Digest 20 November 96 Date: Wed, 20 Nov 1996 23:01:21 -0500 From: Laurie Thompson <llt@...>