Page 153 - FLIPBOOK NEW

MATTIE LAPORTA DROP DONUTS

Ingredients
2 eggs 1/4 cup sugar
1 teaspoon salt 2 tablespoon melted butter
2 cups flour 4 teaspoon baking powder
1/3 cup milk

Instructions
Beat eggs until light, add sugar, salt and butter. Mix flour and baking soda and combine
the 2 mixtures. Drop by tablespoons into deep hot oil and fry until browned. Drain on
paper and sprinkle with powdered sugar.

HELEN AUNGST HUBLER’S RAISED DONUTS

Ingredients
1 yeast package * 1 cup milk
3 ½ cup flour 1/4 cup butter
1/4 cup sugar 1 teaspoon salt

1 egg

Instructions
Dissolve yeast in luke warm milk, add 1 ½ cup flour and beat until smooth. Cover and let
rise for about 2 hours in a warm place until it doubles in size. Combine butter, sugar, salt,
egg and stir into yeast mixture. Add remaining flour and knead well. Rub butter on top
and let rise to double its size for about 2 hours. Roll out about 1/2 inch thick and let rise

for about 45 minutes. Cut into circles and drop into hot oil and fry till golden brown.
Drain o oil from doughnuts and sprinkle with sugar.

Since this is my Nana’s recipe, the original called for yeast cakes. Today we have the
yeast in little envelope packages.

PHYLLIS WRIGHT’S SOUR CREAM DOUGHNUTS

Ingredients
3 cups flour 1 teaspoon baking soda
1 cup sugar 1 cup sour cream
1/2 teaspoon salt 1 egg
1/4 teaspoon grated nutmeg

Instructions
Combine all ingredients to make dough sti enough to roll. Toss 1/3 of the mixture on a
floured board and knead slightly. Roll out to 1/4 inch thickness and cut with a doughnut
cutter. Fry in hot oil and remove when brown. Drain. Roll out and cut remaining mixture.
Roll in powdered sugar before serving.

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