- 2 cups milk
- 1 yeast cake, dissolved in
- 1 cup warm water
- 1 cup sugar
- 1/4 teaspoon salt
- 6 or 7 cups flour
- 3 eggs, well beaten
- 1/2 teaspoon nutmeg
- 1/4 cup melted butter
Scald the milk and set aside to cool. To the dissolved yeast add 1/2 cup of flour and mix to a batter. Add to the milk which has been scalded and allowed to become lukewarm. Stir in 1 teaspoon of the sugar and about 3 cups of flour. Set in a warm place to rise overnight. 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.
From the “Pennsylvania Dutch Cook Book of Fine Old Recipes,” 1936, Culinary Arts Press, Reading.
Follow the link below for two more hot bacon dressing recipes as well as one for peanut roll eggs and peanut butter eggs.
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