Recipe: Raised Doughnuts or Coffee Cake (1940's)

RAISED DOUGHNUTS

1 cake yeast
1/4 cup lukewarm water
2 cups milk
1/3 cup sugar
1 teaspoon salt
1/4 cup butter
2 eggs, beaten
6 cups sifted flour, divided use
Additional sugar for sprinkling (optional)

Soften yeast in 1/4 cup lukewarm water.

Scald milk and pour over sugar, salt and butter. Cool to lukewarm, then stir in softened yeast. Add eggs and about 4 cups flour; beat until smooth. Let rise in a warm place until doubled in bulk.

Beat for 5 minutes and let rise again.

Add remaining flour. Roll out on floured board, cut with doughnut cutter and place on lightly floured pan to rise.

When doubled in size fry in hot deep fat (350 degrees F) until brown on both sides. Drain on absorbent paper and sprinkle with sugar if desired. Serve warm

COFFEE CAKE VARIATION:
Instead of rolling the dough and cutting out doughnuts, spread dough 1/2 inch thick over bottom of buttered baking pan (do not roll out). Sprinkle with 1/2 teaspoon cinnamon mixed with 2 tablespoons sugar and 1/4 cup finely chopped nuts. Dot generously with butter. Let rise until doubled in bulk. Bake in moderate oven (375 degrees F) 25 to 30 minutes or until browned.

Makes 3 dozen donuts
Source: The Dairy Book by the Culinary Arts Institute, 1941