| 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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