Title: Doughnuts (Fastnachts- a Shrove Tuesday Tradition)
Categories: Penn Cake
Yield: 1 Servings
| 2 | c | Milk |
| | | *dissolved in: |
| 1 | c | Sugar |
| 6 | c | Flour |
| 1/2 | ts | Nutmeg |
| 1 | c | Yeast |
| 1 | c | Water, warm |
| 1/4 | ts | Salt |
| 3 | | Egg, well beaten |
| 1/4 | c | Butter, melted |
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.