This recipe for Grandma Riopelle's Donuts, by Pat Sands, is from BROAD STREET BUFFET ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 cups boiling water 1 cup lard 1 cup sugar When luke warm add 2 pkgs dry yeast Add 1 cup cold water 1 tsp salt 2 tsp vanilla 2 eggs nutmeg to taste Add enough flour to make a soft dough ( 6 1/2 to 8 cups) Let stand in the cold overnight. Roll on floured table, cut and let rise until puffy.
Fry in deep mixture of lard & crisco, few minutes on each side. Frost and or sugar.
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