| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Dutch |
Cakes, Penndutch |
1 |
Servings |
INGREDIENTS
| 6 |
T |
Molasses |
|
|
Or: |
| 6 |
T |
Honey |
| 1 1/2 |
qt |
Milk |
| 4 |
qt |
Flour |
| 2 |
c |
Yeast |
|
|
Dissolved in: |
| 1/2 |
c |
Water, warm |
| 1 |
c |
Butter |
| 4 |
|
Egg, beaten |
INSTRUCTIONS
Scald milk, cool; when it becomes lukewarm, mix in 2 quarts of flour,
making a smooth batter; add yeast & water mixture. Beat together well
and allow to stand over night. Combine the butter and eggs, and cream
well. Add the honey and a little of the flour. Beat well and add the
remaining flour, leaving enough to dust bread board. Allow time for
full rise and then roll and cut in form of doughnuts. Let rise again
and fry in hot cooking oil or fat. Source: Pennsylvania Dutch Cook
Book - Fine Old Recipes, Culinary Arts Press, 1936. From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
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