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“From Libby's newspaper clippings. I haven't tried these yet. They used a compressed cake of yeast and I'm guessing on the flour amount. The old recipes never gave flour amounts. Drat them. 1 tablespoon of salt seems a lot to me; I would cut back on that I think.”
READY IN:
4hrs 30mins
SERVES:
24
UNITS:
US

Ingredients Nutrition

Directions

  1. Blend yeast with 2 teaspoons sugar.
  2. Add lukewarm milk, sugar, and enough flour to make a thin sponge.
  3. Mix well and let rise in warm spot one hour or until sponge is bubbly and light.
  4. With a spoon, add eggs, lard, salt, nutmeg, and enough flour enough to make a thick dough.
  5. Let rise until doubled, about 1 1/2 hours.
  6. Put dough on a floured board.
  7. Cut into pieces smaller than egg.
  8. Flour each piece and roll around and around.
  9. Let rise until doubled.
  10. Just before dropping into hot fat, make a hole in middle of each by bringing the thumb and middle finger towards each other through bun and stretching a little.
  11. Fry.
  12. Roll in sugar.

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