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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.”
READY IN:
12hrs 10mins
YIELD:
48 doughnuts
UNITS:
US

Ingredients Nutrition

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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