| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Mennonite |
Breads |
36 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Milk |
| 1/4 |
c |
Shortening |
| 1 |
t |
Salt |
| 1 |
|
Yeast cake |
| 3 |
|
Egg whites |
| 3/4 |
c |
Sugar |
| 1/4 |
t |
Nutmeg |
| 4 1/2 |
c |
Flour, 4 1/2 – 5 c sifted |
INSTRUCTIONS
Scald the milk, add shortening and salt. Cool milk until it is
lukewarm; then add crumbled yeast cake and stir. Gradually add 2 2/3
cups sifted flour, beating batter thoroughly. Put in a warm place and
allow to stand until full of bubbles. Mix sugar with nutmeg and
combine with beaten eggs. Stir into first mixture and add remaining
flour. Knead well, cover and let rise in a warm place for about 1
hour. Turn out lightly on floured board and roll 3/4 inch thick. Cut
with doughnut cutter or biscuit cutter shaping into a ball, or make
into twists. Cover with a thin cloth and let rise on board until top
is springy to touch of a finger. Drop into hot fat (375 oF) with the
raised side down, so the top side will rise while under side cooks.
Drain on absorbent paper. Yields 3 dozen. Raised doughnuts are
delicious if dipped in a syrup made by boiling together for 5 minutes
the following: 1 cup sugar 3/4 cup water 1 tablespoon white
syrup Recipe by: Mennonite Community Cookbook ISBN-0-8361-3625-X
Posted to MC-Recipe Digest V1 #462 by 4paws@netrax.net
(Shermeyer-Gail) on Feb 01, 1997.
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