Raised Doughnuts

Ingredients

• one cupful of boiled milk
• one of sugar
• half a cupful of butter and lard mixed
• one egg
• one level teaspoonful of salt
• one-fourth of a yeast cake
• one-fourth of a cupful of liquid yeast
• one-fourth of a teaspoonful of soda
• dissolved in a table-spoonful of water
• one grated nutmeg
• one teaspoonful of cinnamon
• three gills of warm water
• about two quarts of flour

Method

1. 1

   About three o'clock in the afternoon make a sponge with the water, yeast, and five gills of flour.

2. 2

   Beat very thoroughly, and after covering, set in a warm place to rise.

3. 3

   In the evening, about half-past nine, add all the other ingredients, the egg being well beaten.

4. 4

   Knead the dough thoroughly, and after returning it to the bowl, cover it, and set in a warm place to rise.

5. 5

   In the morning knead the dough again, and let it rise once more.

6. 6

   When it is spongy again, sprinkle a board with flour, and turn the dough on it.

7. 7

   Do not knead it this time.

8. 8

   Roll it down to the thickness of half an inch.

9. 9

   With a jagging-iron or a sharp knife, cut the dough into any shape you like.

10. 10

    One of the best is what is called the twist; cut long narrow strips of the dough, double these, and twist loosely.

11. 11

    Let the doughnuts rise on the board for twenty minutes.

12. 12

    They should be covered all the while with a light cloth.

13. 13

    Fry in lard for about six minutes.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 409. The excerpt below is the record exactly as published.

Raised Doughnuts. The materials are : one cupful of boiled milk, one of sugar, half a cupful of butter and lard mixed, one egg, one level teaspoonful of salt, one-fourth of a yeast cake or one-fourth of a cupful of liquid yeast, one-fourth of a teaspoonful of soda dissolved in a table-spoonful of water, one grated nutmeg, one teaspoonful of cinnamon, three gills of warm water, and about two quarts of flour

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