| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Dutch | Penndutch, Cakes, Doughnuts | 1 | Servings |
INGREDIENTS
| 2 | c | Milk |
| 1 | c | Yeast |
| *dissolved in: | ||
| 1 | c | Water, warm |
| 1 | c | Sugar |
| 1/4 | ts | Salt |
| 6 | c | Flour |
| 3 | Egg, well beaten | |
| 1/2 | ts | Nutmeg |
| 1/4 | c | Butter, melted |
INSTRUCTIONS
Scald the milk and set aside to cool to lukewarm. To the dissolved yeast add 1/2 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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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