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1 Cup milk

1/3 Cup butter

1 pkg. dry yeast

1 tsp salt

¼ Cup lukewarm water

4 C. all-purpose flour

½ C. sugar

2 eggs, well beaten

1 tsp. vanilla or other flavoring

Jelly or custard for filling


printer friendly

1 .Scald milk .
2 . Soften yeast in water and set aside.
3. Put sugar, butter, and salt into a large bowl.
Pour scalded milk, while still hot, over ingredients in the bowl. When it's lukewarm, add 1 C. flour and beat till smooth. Stir softened yeast, mix well.
. Measure out 2 ½ -3 C. flour.
. Add about half the flour to the mixture and beat till smooth.
. Add the beaten eggs, then enough flour to make a soft dough. Knead.
. Make the dough into a ball and put in a warmed, greased bowl—brush the top with oil or melted butter. Cover and let stand in warm place till doubled in bulk.
. Punch down the dough and turn out onto floured breadboard and let it “rest” for 10 minutes.


Roll dough (1/2--3/4 inch), cut into rounds and allow to rise, covered, for 15-30 minutes. Fry in deep oil as described above. Cool them and split each partially in two horizontally, leaving a part of one side uncut, for a “hinge”, if desired. Fill them with Custard Filling and close them. (If you like lots of custard, you may have to scoop out a little bit of the doughnut, or use a spoon to press a hollow, to enlarge the cavity.) After filling, these may be frosted (chocolate icing is good) or sprinkled with powdered sugar.




1½ C. milk, warm

½ C. sugar

¼ C. flour or 2½ TB cornstarch

3 to 4 well-beaten egg yolks, or 2 eggs + 2 yolks

Flavoring (Rum, Almond, or Vanilla extract)

2 TB butter


1 . Mix sugar, flour or cornstarch, and beaten egg yolks (or eggs + yolks) in the top of a double boiler ( over boiling water, not in it; don't let the water touch the pan you're going to mix and cook in.)
. Beat this mixture until light. Add the warm milk, gradually. Add flavoring. Stir until all is well blended.
. Cook, stirring constantly, until it begins to thicken.
. Remove from heat and beat in the butter. When custard is cool, fill the doughnuts, using a spoon or pastry bag.


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Last updated February 27, 2006