"Those who forget the pasta are condemned to reheat it."--Unknown

YEAST DONUTS Recipe

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This recipe for YEAST DONUTS, by , is from EVERYDAYCOOKINM FOR EVERYDAY PEOPLE., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wilhelmine Tessman Sprague
Added: Saturday, June 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2/3 c sugar
3 T lard
1 t salt
1 c. scalded milk
1 pkg. active dry east
5 c. flour
1 t. fresh ground nutmeg

Directions:
Directions:
Add sugar, salt and lard to the milk. Dissolve the yeast in 105 degree water and add to the sugar water mix when the mix has cooled to below 105 degrees. Add 2 cups of flour to make a sponge. Set in a warm place to rise. After it has risen add the eggs, nutmeg and enough flour to make a light douogh.Cover and let rise until doubled in bulk. Pour out onto a floured surface and knead for at least 10 minutes. Roll out not 1/2 inch thick and cut out with a don't cutter.Fry in Peanut oil at 375 degrees until a delicate brown on one side turn them over and do the same. Drain on unglazed paper. Paper bags work. Make a glaze by combining 1 cup sugar and 1 c water. Bring to a boil and cook it down about half. Drop donuts into glaze sand drain on wax paper.

Number Of Servings:
Number Of Servings:
30
Preparation Time:
Preparation Time:
3-4 hours

 

 

 

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