| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
pk |
Yeast |
| 1/8 |
c |
Sugar |
| 1/3 |
c |
Very warm water |
| 4 |
tb |
Flour |
| 6 |
tb |
Soft butter |
| 5 |
|
Eggs |
| 1 |
c |
Warm milk (or 1/2 cup each cream and water) mixed with |
| 1/2 |
tb |
Vinegar |
| 3/4 |
c |
Sugar |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
These two recipes are from the Honolulu Advertiser, sometime around 1979.
They were a Sunday morning treat, still warm from the bakery. -- Millicent
Borges
In a medium-size bowl, dissolve yeast in water. Add sugar and flour,
stirring well to blend. Let rise about half hour until bubbly. With an
electric mixer, blend the butter, eggs, milk and vinegar, sugar and salt.
In a large buttered bowl, put 5 cups flour. Make a well in the center and
add the above liquid mixture, blending well by hand. Add the yeast mixture
and mix well. Cover bowl and let rise in a warm place until double in
size, about 1 hour.
Drop by large spoon into hot oil. Drain doughnuts on paper toweling and
roll in sugar. Makes about 4 1/2 dozen.
Posted to FOODWINE Digest 20 November 96
Date: Wed, 20 Nov 1996 23:01:21 -0500
From: Laurie Thompson <llt@GWIS2.CIRC.GWU.EDU>
A Message from our Provider:
“Lonely? No one understands like Jesus”