Add dissolved yeast and flour to warm milk, beat well, let rise.
When light1/2 cup sugar vanilla, lemon, coriander or
5 tablespns. oil or melted anise for flavoring butter 2-2 1/2 cups flour
1/4 teaspn. salt
Beat oil and sugar together with a little flour, add flavoring, salt and light sponge, gradually, beating; then enough flour for a moderately stiff dough; knead a little and let rise. When well risen, roll 1/2 or 3/4 in. thick, cut with doughnut cutter and place on floured, oiled tins some distance apart. Let rise, bake.
Another half-spoon of oil may be added to sponge, with 1 white and 2 yolks of eggs well beaten, but eggs are not necessary. If a yellow color is desired, use a little saffron. Mix softer when eggs are used.
Sponge-1 cup skimmed milk
2/3 cake compressed, or
2 tablespns. soft yeast 2 cups flour
When light3 tablespns. oil or melted butter 1/2 cup sugar salt flavoring yolk of 1 egg or not flour for rather stiff dough
Proceed as in baked doughnuts, lay on floured board, cover; when very light, fry in cooking or olive oil, hot enough for the cakes to rise to the top almost instantly. Turn at once with a fork. 1/3 of a cup of oil may be used in the cakes and 1 whole well beaten egg.
Our grandmothers' twisted doughnuts are dear to all our hearts.
Sometimes roll the dough thin, cut with biscuit cutter and put a teaspoonful of some jelly or jam on one side, fold the other side over, having moistened the edges, press well together, fry when light, roll in sugar. Baked doughnuts may be prepared the same.