Doughnuts

Ingredients

• 1 cake compressed yeast
• 1/2 cup sugar
• 1 1/4 cups milk, scalded and cooled
• 3 level tablespoons butter
• 1 tablespoon sugar
• 1/2 teaspoon mace
• 4 1/2 cups sifted flour
• 2 eggs
• 1/4 teaspoon salt

Method

1. 1

   Dissolve the yeast and one tablespoon of sugar in lukewarm liquid; add half of the flour and beat well.

2. 2

   Cover and set aside to rise for about one hour.

3. 3

   Add butter and sugar creamed, mace, beaten eggs, the remainder of the flour to make a soft dough, and last the salt.

4. 4

   Knead lightly; place in greased bowl; cover and allow to rise again for about one and a half hours.

5. 5

   Roll to about one-fourth inch thick.

6. 6

   Cut with small doughnut cutter; cover and let rise again for about 45 minutes.

7. 7

   Drop into deep, hot fat.

8. 8

   When a film of smoke begins to rise from fat, it is a good temperature to cook doughnuts.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 100. The excerpt below is the record exactly as published.

DOUGHNUTS 1 cake compressed yeast Vi cup sugar 114 cups milk, scalded and cooled 3 level tablespoons butter 1 tablespoon sugar 1/2 teaspoon mace 41/2 cups sifted flour 2 eggs 14 teaspoon salt Dissolve the yeast and one tablespoon of sugar in lukewarm liquid; add half of the flour and beat well. Cover and set aside to rise in a warm place for about one hour, or until bubbles burst 265 BREAD, HOT-CAKES, ETC. FamToV/Jur on top. Add to this the liutter and sugar creamed; mace, eggs well beaten, the remainder of the flour to make a soft dough, and last the salt. Knead lightly; place in well-greased bowl; cover and allow to rise again in warm place for about one and a half hours. When light, turn on floured board ; roll to about one fourth inch in thickness. Cut with small doughnut cutter; cover and let rise again, on floured board or paper, in warm place until light — about forty-five minutes. Drop into deep, hot fat with side uppermost which has been next to board. When a film of smoke begins to rise from fat, it will be found a good temperature to cook dough- nuts. Doughnuts made by this method do not absorb the fat, for the reason that they rise before and not after they are put into the grease. DUTCH CAKE 1 pound bread dough 1 egg 1/2 pound sugar 1/2 pound seeded raisins 1/2 pound butter Cinnamon and nutmeg Mix the sugar, butter and beaten egg into bread dough; when thoroughly incorporated flavor with cinnamon and nutmeg; and add the fruit. Put into a greased pan and let rise for an hour or more; then bake slowly. BOHEMIAN HOUSKA 1 cake compressed yeast 1/3 cup melted butter V4 cup lukewarm water 1/2 cup citron, cut fine 2 cups milk, scalded and cooled 1/2 cup raisins 1/2 cup sugar 1/2 cup chopped almonds 1 egg 1/2 teaspoon salt 71/2 cups sifted flour

Cook this with the app: pantry check, scaling, and the assistant.