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Prep Time: 720 Minutes Cook Time: 0 Minutes |
Ready In: 720 Minutes Servings: 16 |
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A Shrove Tuesday tradition. Pity the poor Pennsylvania Dutch children who were only served this once a year. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
2 cups milk |
1 cake yeast, softened in 1 cup of lukewarm water |
6 -7 cups flour |
1 cup sugar |
3 eggs, well beaten |
1/2 teaspoon nutmeg |
1/4 cup butter, melted |
1/4 teaspoon salt |
oil, for frying |
powdered sugar, for garnish (optional) |
Directions:
1. Heat milk come to room temperature.
2. Add 1/2 cup of flour to softened yeast and mix to a batter.
3. Add milk.
4. Stir 1 teaspoon of the sugar and about 3 cups of flour; set in a warm place to rise overnight or until doubled in bulk.
5. Add the eggs, nutmeg, butter, salt and remaining sugar; mix thoroughly.
6. Stir in flour until batter can no longer be stirred with a spoon.
7. Set aside to rise until doubled.
8. Roll on a well-floured board and cut with a doughnut cutter.
9. Let rise again, and fry in deep hot fat (370F) until golden brown, approximately 5 minutes per side.
10. Drain on paper towels and sift powdered sugar over the top.
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