Ingredients:
2 Tbsp active yeast (2 packages)
1/4 cup warm water
1/2 cup sealed milk
1/2 cup water
2 tsp salt
1/2 cup sugar
1/3 cup melted crisco
1/2 tsp lemon extract
2 unbeaten eggs
5-6 cups flour
Icing:
1 cup powdered sugar
1/4 tps vanilla
1 Tbsp milk
Drizzle over cake when cool.
Instructions:
Dissolve yeast in water. Scald milk and add in water, salt, crisco, sugar and lemon extract. Cool slightly, and add eggs (you don't want them to cook). Cool milk mixture to luke warm and add yeast mixture. Gradually add 5-5 1/2 cups flour. Knead until smooth. Cover, let rise 1-1 1/2 hours. Roll out 1/2 of dough to 1/2 inch thick. Cut out 16 doughnuts. Arrange holes in center of cookie sheet, barley touching. Stretch circles into oblongs for petals, and arrange around holes. Let rise 1 hour. Fill petals with dab of jam. Bake at 375 for 20 minutes.
Can be frozen. This dough can be used to form all kinds of things for special events: wreaths for Christmas, animals, whatever.
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
