| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 Tasse | Milk |
| 1 | *dissolved in: |
| 1 Tasse | Sugar |
| 6 Tasse | Flour |
| 1/2 Teelöffel | Nutmeg |
| 1 Tasse | Yeast |
| 1 Tasse | Water, warm |
| 1/4 Teelöffel | Salt |
| 3 | Egg, well beaten |
| 1/4 Tasse | Butter, melted |
|
Scald the milk and set aside to cool to lukewarm. To the dissolved yeast add 1/2 cup of flour and mix to a batter. Add to the milk. Stir in 1 tsp of the sugar and about 3 cups of flour. Set in a warm place to rise over night. 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.
Recipes, Culinary Arts Press, 1936.
|
|
Anmerkungen zum Rezept:
|
