Preparation:
Soften yeast in water. Scald milk and pour over sugar, salt and butter. Cool to lukewarm and stir in softened yeast. Add eggs and about 4 cups flour; beat until smooth. Let rise in a warm place until doubled in bulk; then beat for 5 minutes and let rise again. Add remiaining flour. Roll out on floured board, cut with doughnut cutter and place on lightly floured pan to rise. When doubled in size fry in hot deep fat (350 degrees F) until brown on both sides. Drain on absorbent paper and sprinkle with sugar if desired. Serve warm Makes 3 dozen.
Coffee Cake Variation: Spread dough 1/2 inch thick over bottom of buttered baking pan (do not roll out). Sprinkle with 1/2 teaspoon cinnamon mixed with 2 tablespoons sugar and 1/4 cup finelychopped nuts. Dot generously with butter. Let rise until dougled in bulk. Bake in moderate oven (375 degrees F) 25 to 30 minutes or until browned. |
