- 2 cups milk
- 1 yeast cake, dissolved in 1 cup warm water
- 1 cup sugar
- 1/4 tsp salt
- 6 or 7 cups flour
- 3 eggs, well beaten
- 1/2 tsp nutmeg
- 1/4 cup melted butter
(Night before.) Scald the milk and set aside to cool. To the dissolved yeast add 1/2 cup flour and mix to a batter. Add to the milk which has been scalded and allowed to become lukewarm. Stir in 1 tsp of the sugar and about 3 cups of flour. Set in a warm place to rise over night.
In the morning, add the well beaten eggs, nutmeg, butter, sugar and salt and mix thoroughly. Stir in enough flour until batter can no longer be stirred with a spoon. Set aside to rise until light.
Roll on a well floured board and cut with a doughnut cutter (round or with hole). Let rise again, and then fry in hot fat until golden brown.
Source: Pennsylvania Dutch Cook Book of Fine Old Recipes, Copyright 1936, Culinary Arts Press, Reading, Pa.