---------- Recipe via Meal-Master (tm) v8.02
  Categories: Penndutch, Cakes
       Yield: 1 servings
       6 T  Molasses
       1 x  *or:
       6 T  Honey
   1 1/2 qt Milk
       4 qt Flour
       2 c  Yeast
       1 x  *dissolved in:
     1/2 c  Water, warm
       1 c  Butter
       4 ea Egg, beaten
   Scald milk, cool; when it becomes lukewarm, mix in 2 quarts of flour,
   making a smooth batter; add yeast & water mixture. Beat together well
   and allow to stand over night. Combine the butter and eggs, and cream
   well. Add the honey and a little of the flour. Beat well and add the
   remaining flour, leaving enough to dust bread board. Allow time for
   full rise and then roll and cut in form of doughnuts. Let rise again
   and fry in hot cooking oil or fat.
   Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
   Arts Press, 1936.