| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
|
Dessert |
12 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Milk |
| 1/4 |
c |
Light molasses |
| 1 |
ts |
Salt |
| 1/4 |
c |
Soft butter |
| 1 |
pk |
Active dry yeast |
| 1/2 |
c |
Warm water |
| 1 |
|
Beaten egg (up to) |
| 4 1/2 |
c |
Sifted flour |
|
|
Vegetable oil for frying |
|
|
Granulated sugar for coating |
INSTRUCTIONS
Heat milk until bubbles form against edge of pan. Add molasses, salt &
butter, stirring until butter is melted. Remove from heat; cool to
lukewarm. Sprinkle yeast over warm water, stir until dissolved. Add milk
mixture, egg & 2 cups flour; beat until smooth & light. Beat in 2-1/4 cups
flour with spoon (dough will be soft). Cover with damp towel & let rise
until doubled. Punch dough down; turn out on well floured board, rolling
over to coat with flour lightly. Knead 10 times to make smooth dough, cover
with mixing bowl & let rest 10 minutes. Divide dough in half; roll out to
1/2-inch thick. Cut with floured 3-inch doughnut cutter. Cover with towel;
let rise until doubled. Heat 2 inches oil to 375. Drop 3-4 at a time into
oil; brown on both sides, about 3 minutes. Drain well & roll in sugar.
Makes 2 dozen. (Served the night before Lent)
MRS LEA (CONNIE) HUTCHINSON
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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