Dough-Nut Edwardian Recipe

berliner-17811_1920Dough-Nut Recipe from 1909

Rub an ounce of butter in a pound of flour, add a tablespoonful of sugar and a pinch of salt. Cream half an once of yeast with a little white sugar,and add to it nearly half a pint of lukewarm milk or water, and put in the centre of flour to sponge as for bread, add a well beaten egg, and knead into a soft dough. Let it rise for about an hour in a warm place. Roll out, and form into small balls, putting a little stiff jam in each. Put all the balls on a well floured paste- board, and let them stand in front of the fire till well risen. Have ready a pan of deep, hot fat, and fry the dough-nuts for six or seven  minutes, till they are a golden brown, then drain, roll each in castor sugar, and dish in a pile. This quantity is enough to make fifteen or sixteen delicious dough-nuts.


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