Doughnuts with Yeast

Ingredients

• one pound of flour
• one ounce of yeast
• two eggs
• two ounces of butter
• two ounces of sugar
• one pinch of salt
• the rind of a lemon
• the juice of a lemon
• one gill of milk

Method

1. 1

   Sift flour into a bowl; add egg and yeast dissolved in a little milk and one gill of milk to make a medium stiff dough.

2. 2

   Cover and let rise to double its volume.

3. 3

   Work in butter, salt, and flavoring, let rise again, roll out, cut, allow to rise, and fry.

4. 4

   Dust with powdered sugar and cinnamon before serving.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 145. The excerpt below is the record exactly as published.

the rind of a lemon. Sift the baking powder into the flour. Mix the sugar, butter and eggs ; add the milk and flour, and the lemon rind flavoring. Roll out, and cut with a doughnut cutter, and fry in hot lard or butter. Dust with powdered sugar with a little cinnamon in it, before serving. Doughnuts — with yeast. (One pound of flour, one ounce of yeast, two eggs, two ounces of butter, two ounces of sugar, one pinch of salt and the rind and juice of a lemon. Sift the flour into a bowl ; add the egg, and the yeast dissolved in a little milk, and one gill of milk ; making a medium stiff dough. Cover with a cloth, and allow to rise to double its original volume. It will require about an hour. Then work in the butter, salt, and flavoring, mix well, and let it rise again. Then fold the dough together, roll out to about one- quarter inch thick, cut with a doughnut cutter, allow to rise for half an hour, and fry. Dust with powdered sugar and cinnamon before serving. Crullers. Use either the baking powder or yeast doughnut dough, cut with a cruller cuttei, and fry in the same manner as doughnuts. Coffee cake dough. One pound of flour, one ounce of yeast, two eggs, two ounces of butter, two ounces of sugar, one pinch of salt, the rind and juice of a lemon, and a little nutmeg. Put the flour into a bowl. Dissolve the yeast in a gill of luke-warm milk, and add to the flour, with the eggs. Work to a medium stiff dough. Cover with a cloth and let it rise to double its original size. Then work in the butter, sugar, salt and lemon flavoring, and mix well. Let it rise again for about an hour; when the dough will be ready to use. This dough is the foundation for all kinds of coffee cake. Berimes pfannenkuchen. Make a coffee cake dough. Roll out some balls about the size of an egg, flatten them a little and put one-half teaspoonful of any kind of jam on top. Pinch up the dough over the jam. Lay them on a cloth, smooth side up, cover, and allow to raise to nearly double in size. Fry in swimming hot lard or clarified butter. When done dust with granulated sugar and powdered cinnamon. i88 THE HOTEL ST. FRANCIS COOK BOOK JULY 1 BREAKFAST LUNCHEON Sliced figs with cream Imperial salad Baked beans, Boston style Broiled lamb chops Rolls Red kidney beans Coffee Souffle potatoes St. Francis cheese, with crackers Demi tasse DINNER Potage St. Marceau Fillet of sole, Montmorency Sweetbreads braise, Princess Chateau potatoes Roast chicken Chiffonnade salad Corn starch pudding Coffee Imperial salad. Equal parts of sliced tomatoes, sliced artichoke bottoms, and fresh peas. Put them in a salad bowl, cover with mayonnaise sauce, and lay some sliced truffles on top. St. Francis cheese. Scrape the skin from three Camembert cheeses, and put in a copper casserole. Add one-quarter pound of good Roquefort cheese, one-half pound of the best table butter, two tablespoonfuls of sifted flour, and one pint of the best cream. Cook until melted, and the whole becomes thick ; then strain through cheese cloth. Put in an earthern pot and allow to become cool. The cheese will keep for two weeks if kept in the ice box. Potage St. Marceau. Mix one quart of puree of split pea soup with one pint of consomme Julienne. Fillet of sole, Montmorency. Place four fillets of sole in a buttered pan, season with salt and pepper, and lay on each fillet four heads of canned French mushrooms. -Cover all with one pint of sauce Italienne, sprinkle with grated cheese, put small bits of butter on top, and bake in oven for fifteen minutes. Then remove from the oven, squeeze the juice of a lemon

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