Yield: 48 doughnuts
1 c Sugar
1 c Milk, scalded
2 tb Melted butter or butter substitute
1/2 ts Salt
1/2 Cake dry yeast or 1/2 cake compressed yeast
1/4 c Lukewarm water
2 Eggs, well beaten
1/4 ts Nutmeg or 1/4 tsp cinnamon
Scald milk, at night, and add butter, sugar and salt. Cool until lukewarm.
Add yeast, softened in lukewarm water, and nutmeg or cinnamon. Cut in enough
flour to make of soft roll dough consistency. Cover and let rise overnight.
Next morning cut down, add eggs, and enough additional flour to form a soft roll
dough. Cover and let rise until double in bulk. Turn onto lightly floured board,
roll in sheet 1/3 inch thick, cut with lightly floured cutter. Cook in deep, hot
fat (365 Deg. F). Drain on crumpled, absorbent paper. The doughnuts should rise
to the top and begin to brown almost instantly.
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