Yeast Doughnuts Recipe

• ¼ cup of lukewarm water
• 1/3 cup of melted butter
• ½ cake of compressed yeast
• 2 eggs
• A little bread flour
• ¾ cup of sugar
• 1 teaspoon of salt
• ½ teaspoon of mace or nutmeg
• 1 cup of scalded-and-cooled milk
• About 4 cups of bread flour

1. The night before making the doughnuts, soften the yeast in the lukewarm water and mix thoroughly.
2. Stir in flour to make a dough that can be kneaded; knead until elastic and cut the ball of dough across the top in both directions.
3. Put it into a bowl of tepid water deep enough so it floats on the water.
4. With a skimmer, remove the dough and place in a mixing bowl.
5. Add the other ingredients and mix to a soft dough.
6. Knead for about fifteen minutes.
7. Cover and set aside until morning.
8. In the morning, turn the dough upside down and roll into a sheet 1/2-inch thick.
9. Cut into strips half an inch (generous) wide; twist these and bring the ends together.
10. Set to rise, covered, on a floured cloth or tin.
11. When light, fry in deep fat, turning frequently while cooking.
12. Drain on soft paper and roll in powdered sugar.

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