Prep 12 hrs
Cook 10 mins
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.
- 2 cups milk
- 1 cake yeast, softened in 1 cup of lukewarm water
- 6 -7 cups flour
- 1 cup sugar
- 3 eggs, well beaten
- 1⁄2 teaspoon nutmeg
- 1⁄4 cup butter, melted
- 1⁄4 teaspoon salt
- oil, for frying
- powdered sugar, for garnish (optional)
- Heat milk come to room temperature.
- Add 1/2 cup of flour to softened yeast and mix to a batter.
- Add milk.
- 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.
- Add the eggs, nutmeg, butter, salt and remaining sugar; mix thoroughly.
- Stir in flour until batter can no longer be stirred with a spoon.
- Set aside to rise until doubled.
- Roll on a well-floured board and cut with a doughnut cutter.
- Let rise again, and fry in deep hot fat (370F) until golden brown, approximately 5 minutes per side.
- Drain on paper towels and sift powdered sugar over the top.