"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Raised Doughnuts Recipe

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This recipe for Raised Doughnuts, by , is from Berning Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Berning
Added: Thursday, October 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Dissolve 2 cakes of yeast in 1/2 cup of water. Mix two well beaten eggs and 1/2 cup of soft butter, stir in yeast. Scald 1 1/2 c milk and add 1/2 c sugar and 2 tsp of salt. Cool to luke warm and add to yeast mixture. Add 5 to 6 cups of flour in two additions.

Directions:
Directions:
Dough should just be stiff enough to handle, the softer the better. It can even be sticky when you finish mixing it. Let raise to double in bulk and punch down, let raise again and roll out and cut, let cut doughnuts rest for 30 to 40 minutes and fry in deep fat.

 

 

 

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