Doughnuts



	Doughnuts cakes, penndutch 2 cup milk 1 cup yeast 1 single *dissolved in: 1 cup water, warm 1 cup sugar 1/4 teaspoon salt 6 cup flour 3 each egg, well beaten 1/2 teaspoon nutmeg 1/4 cup butter, melted Scald the milk and set aside to cool to lukewarm. To the dissolved yeast add 1/2 cup of flour and mix to a batter. Add to the milk. 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. Let rise again, and then fry in hot fat until golden brown. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.