Raised Doughnuts

Ingredients

• One cup of milk
• one-quarter of yeast cake
• one-quarter of a cup of lukewarm water
• one teaspoonful of salt
• one-third of a cup of butter and lard mixed
• one cup of light brown sugar
• two eggs
• one-half a grated nutmeg
• flour

Method

1. 1

   Scald and cool milk; when lukewarm, add yeast cake dissolved in water, salt, and flour enough to make a stiff batter; let rise overnight.

2. 2

   In morning, add shortening melted, sugar, eggs well beaten, nutmeg, and enough flour to make a stiff dough; let rise again, and if too soft to handle, add more flour.

3. 3

   Toss on floured board, pat, and roll to three-fourths inch thickness.

4. 4

   Shape with cutter and work between hands until round.

5. 5

   Place on floured board, let rise one hour, turn, and let rise again; fry in deep fat, and drain on brown paper.

6. 6

   Cool, and roll in powdered sugar.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 245. The excerpt below is the record exactly as published.

Raised Doughnuts. One cup of milk, one-quarter of yeast cake, one-quarter of a cup of lukewarm water, one teaspoonful of salt, one-third of a cup of butter and lard mixed, one cup of light brown sugar, two eggs, one-half a grated nutmeg, flour

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