Raised Doughnuts

Ingredients

• 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

Steps

1. 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.

More recipes with milk, yeast, butter, shortening, brown sugar, eggs, nutmeg or flour

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.