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Doughnuts (fastnachts- a Shrove Tuesday Tradition)

Author/Submitted by:
Servings: 1
Categories: Cakes / Desserts

2  cups  Milk
    *dissolved in:
1  cup  Sugar
6  cups  Flour
1/2  teaspoon  Nutmeg
1  cup  Yeast
1  cup  Water, warm
1/4  teaspoon  Salt
3  each  Egg, well beaten
1/4  cup  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.

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