Raised Doughnuts
A dish — milk and yeast cake carry it.
contains glutencontains dairycontains eggscontains meat
Ingredients
US
Metric
- 1 cup milk
- ¼ yeast cake
- ¼ cup lukewarm water
- 1 teaspoon salt
- ⅓ cup butter and lard mixed
- 1 cup light brown sugar
- 2 eggs
- ½ grated nutmeg
- Flour
Make it lactose-friendly
- 1 cup milk → lactose-free milk, oat milk, or almond milk
- ⅓ cup butter and lard mixed → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Scald and cool milk; when lukewarm, add yeast cake dissolved in water, salt, and flour enough to make a stiff batter; let rise over night. In morning add shortening melted, sugar, eggs well beaten, nutmeg, and enough flour to make a stiff dough; let rise again, and if too soft to handle, add more flour. Toss on floured board, pat, and roll to three-fourths inch thickness. Shape with cutter, and work between hands until round. Place on floured board, let rise one hour, turn, and let rise again; fry in deep fat, and drain on brown paper. Cool, and roll in powdered sugar.
Nutrition (estimated, per serving)
| Calories | 420 |
|---|---|
| Protein | 5.4 g |
| Fat | 19.8 g |
| Carbs | 57.4 g |
| Fiber | 0.1 g |
| Sodium | 669 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States