Recipe by Krsi Sue
My Grandma (Gigi) received monthly recipe cards from the Montana-Dakota Utilies Co during World War II. This was a recipe from the month of "April" Year unknown. The comment on the card states: Bake your doughnuts--and give your fat to the War Effort. Majority of time is the dough rising. **It takes a few minutes less when "proofed" in higher heat with fairly high humidity**
- 1 1⁄2 cups milk
- 1⁄3 cup shortening
- 1⁄4 cup sugar
- 2 teaspoons salt
- 2 eggs, beaten
- 2 teaspoons nutmeg
- 1⁄4 teaspoon cinnamon
- 1⁄8 teaspoon ground cloves
- 4 3⁄4 cups flour
- 2 (1/4 ounce) packages yeast
- 1⁄4 cup water, 110 degrees
Directions See How It's Made
- Soften yeast in lukewarm water.
- Scald milk and pour over shortening, sugar and salt.
- Cool to lukewarm.
- Add yeast, beaten eggs, flour and spices.
- Let double in size.
- Roll out to 1/2 inch thickness.
- Cut into 3 inch rounds, place on pans, grease tops and let rise 20 minutes.
- Bake at 400 degrees for 20 minutes.
- Spread with butter and sprinkle with sugar while warm.