1¼ cups milk, scalded and cooled
1 tablespoon sugar
4½ cups sifted flour
½ cup sugar
3 level tablespoons butter
½ teaspoon mace
¼ teaspoon salt
Dissolve the yeast and one tablespoon of sugar in lukewarm liquid; add half of the flour and beat well. Cover and set aside to rise in a warm place for about one hour, or until bubbles burst on top. Add to this the butter and sugar creamed; mace, eggs well beaten, the remainder of the flour to make a soft dough, and last the salt. Knead lightly; place in well-greased bowl; cover and allow to rise again in warm place for about one and a half hours. When light, turn on floured board; roll to about one fourth inch in thickness. Cut with small doughnut cutter; cover and let rise again, on floured board or paper, in warm place until light - about forty-five minutes. Drop into deep, hot fat with side uppermost which has been next to board. When a film of smoke begins to rise from fat, it will be found a good temperature to cook doughnuts.
Doughnuts made by this method do not absorb the fat, for the reason that they rise before and not after they are put into the grease.