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(German) - (Pennsylvania Germans)

3 tablespoons honey.
3/4 quart milk.
2 quarts flour.
1 yeast cake.
1/2 cup butter.
2 eggs.
Without fail, every year on Shrove Tuesday, or "Fast Nacht," the day
before the beginning of Lent, these cakes were made. Quite early in
the morning, or the night before, the following sponge was set to
rise: The lukewarm, scalded milk, mixed into a smooth batter with 1
quart of flour; add 1 Fleischman's yeast cake, dissolved in a very
little water. Beat well together, set in a warm place to rise over
night, or several hours, and when light, add the following, which has
been creamed together: eggs, butter and lard, a little flour and the
honey. Beat well, and then add the balance of the flour, reserving a
small quantity to flour the board later. Set to rise again, and when
quite light roll out on a well-floured board, cut into circles with a
doughnut cutter, cut holes in the centre of cakes, let rise, and then
fry in deep fat; dust with pulverised sugar and cinnamon, if liked.
These are regular German doughnuts, and are never very sweet. If liked
sweeter, a little sugar may be added. From this batter Mary made 18
"fried cakes," or "Fast Nacht Kuchen," as the Germans call them. She
also made from the same dough one dozen cinnamon buns and two Dutch
cakes. The dough not being very sweet, she sprinkled rivels composed
of sugar, flour and butter, generously over the top of the "Dutch
cakes." The dough for doughnuts, or fried cakes, should always have a
little more flour added than dough for "Dutch cakes" or buns; baked in
the oven. If _too soft_, they will absorb fat while frying.

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