Olykoeks
40 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Milk |
| 1 | pack | Active dry yeast or 1 |
| Cake compressed | ||
| ¼ | cup | Water; lukewarm |
| 1 | cup | Brown sugar; firmly packed |
| 6 | cups | All-purpose flour; sifted |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Cinnamon or nutmeg |
| 2 | Eggs; well beaten | |
| 1 | cup | Butter; softened |
| Fat; for deep-fat frying | ||
Directions
Recipe by: The American Heritage Cookbook - ISBN 0-8281-04-03-4 Scald milk, then cool to luke warm. Sprinkle yeast over lukewarm water to dissolve. Sift together sugar, flour, salt, and cinnamon or nutmeg.
Combine milk and yeast in a large bowl. Stir in flour with your hands (the dough will be very heavy), then stir in beaten eggs. Cover and let rise in a warm place until double in size. Punch down the dough, then work in the butter with your hands until the dough is smooth and well blended. Roll about ½-inch thick on a lightly floured board and cut with a doughnut cutter. Place doughnuts on a tray lined with wax paper, cover again, and let rise in a warm place until light and puffy. Drop several at a time into deep fat preheated to 375°F. Fry until nicely browned on both sides. Lift from fat, drain on paper towels, and sprinkle with confectioners' sugar, granulated sugar or a mixture of granulated sugar and a little cinnamon. Makes about 40.
from my kitchen to------------------------------->yours..... Dan Klepach