| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breads, 1941 |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Sugar |
| 1 |
c |
Milk, scalded |
| 2 |
tb |
Melted butter or butter substitute |
| 1/2 |
ts |
Salt |
| 2 |
|
Eggs, well beaten |
|
|
Flour |
| 1/2 |
|
Cake dry yeast |
|
|
OR 1/2 cake compressed yeast |
| 1/4 |
c |
Lukewarm water |
| 1/4 |
ts |
Nutmeg |
|
|
OR |
| 1/4 |
ts |
Cinnamon |
INSTRUCTIONS
Scald milk, at night, and add butter and salt. Cool until lukewarm. Add
yeast, softened in lukewarm water, and nutmeg or cinnamon. Cut in enough
flour to make of soft roll dough consistency. Cover and let rise overnight.
Next morning cut down, add sugar, eggs, and enough additional flour to form
a soft roll dough. Cover and let rise until double in bulk. Turn onto
lightly floured board, roll in sheet 1/3 inch thick, cut with lightly
floured cutter. Cook in deep, hot fat (365 F). Drain on crumpled,
absorbent paper. The doughnuts should rise to the top and begin to brown
almost instantly. 48 doughnuts. Florence Taft Eaton, Concord, MA.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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