Katiecooks
New member
Ingredients:
1 pkg. dry yeast
1/4 C very warm water
1 C milk - at room temperature
2 C all-purpose flour
1 C sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. each mace and salt
2 eggs
4 tbls. butter, melted
Oil for deep-fat frying
Confectioners' sugar
Directions:
Dissolve yeast in water, add milk, and stir in 1 C flour to make a sponge. Cover mixture with plastic wrap and let rise over night.
Mix the remaining flour with the sugar and spices. Beat the eggs and add them to the sponge. Stir in the flour mixture. Add the butter and mix well. Cover the dough and let rise for second time.
When mixture is spongey and light, tear off pieces of dough and shape into 2-inch balls. Let them rise again, about 20 minutes, then drop them a few at a time into a heavy skillet with oil 2-inches deep and heated to 375 degrees. Turn cakes with a slotted spoon to brown on all sides. Drain on paper towels and roll in confectioners' sugar or mixture of cinnamon and granulated sugar. Best served warm.
1 pkg. dry yeast
1/4 C very warm water
1 C milk - at room temperature
2 C all-purpose flour
1 C sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. each mace and salt
2 eggs
4 tbls. butter, melted
Oil for deep-fat frying
Confectioners' sugar
Directions:
Dissolve yeast in water, add milk, and stir in 1 C flour to make a sponge. Cover mixture with plastic wrap and let rise over night.
Mix the remaining flour with the sugar and spices. Beat the eggs and add them to the sponge. Stir in the flour mixture. Add the butter and mix well. Cover the dough and let rise for second time.
When mixture is spongey and light, tear off pieces of dough and shape into 2-inch balls. Let them rise again, about 20 minutes, then drop them a few at a time into a heavy skillet with oil 2-inches deep and heated to 375 degrees. Turn cakes with a slotted spoon to brown on all sides. Drain on paper towels and roll in confectioners' sugar or mixture of cinnamon and granulated sugar. Best served warm.