• 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.

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