A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Raised cakes require longer time than cakes made with baking powder. Sift powdered sugar over them as fast as they are fried, while warm.
Preserved exactly as written in the original source
Make a sponge as for bread, using a pint of warm water or milk, and a large half cupful of yeast
when the sponge is very light, add half a cupful of butter or sweet lard, a coffeecupful of sugar, a teaspoonful of salt and one small teaspoonful of soda dissolved in a little water, one tablespoonful of cinnamon, a little grated nutmeg
stir in now two well-beaten eggs, add sifted flour until it is the consistency of biscuit dough
knead it well, cover and let rise
then roll the dough out into a sheet half an inch thick
cut out with a very small biscuit-cutter, or in strips half an inch wide and three inches long
place them on greased tins, cover them well and let them rise before frying them
Drop them in very hot lard
Sift powdered sugar over them as fast as they are fried, while warm
Modern guidance to help you succeed with this vintage recipe
Creating a yeast sponge first allows enzymes to break down starches into sugars that feed the yeast, developing complex flavors and a light, airy structure. The soda addition neutralizes excess acidity from fermentation and provides a final boost of leavening when the dough hits hot oil. Adding eggs after the initial rise introduces structure-building proteins without inhibiting yeast activity, while the fat content creates a tender crumb by coating gluten strands and preventing them from forming tough networks.
The dough can be made through the first rise, then refrigerated in an oiled bowl covered with plastic wrap for up to 24 hours. Let come to room temperature (about 1 hour) before rolling, cutting, and proceeding with the second rise. Do not freeze raw dough as it damages yeast structure.
Store fried doughnuts in an airtight container at room temperature for up to 2 days. They are best eaten within 6-8 hours of frying. Do not refrigerate as this accelerates staling. Refresh stale doughnuts in a 300°F oven for 3-5 minutes.
AI-generated tips from Chef Cecil's culinary database
The dough can be made through the first rise, then refrigerated in an oiled bowl covered with plastic wrap for up to 24 hours. Let come to room temperature (about 1 hour) before rolling, cutting, and proceeding with the second rise. Do not freeze raw dough as it damages yeast structure.
Store fried doughnuts in an airtight container at room temperature for up to 2 days. They are best eaten within 6-8 hours of frying. Do not refrigerate as this accelerates staling. Refresh stale doughnuts in a 300°F oven for 3-5 minutes.
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