Bohemian-American Cook Book/Doughnuts and Other Fried Cakes
Koblihy a jiné smaženice.
807. PLAIN DOUGHNUTS.
Jednoduché koblihy.
Cream a cup of sugar, a tablespoon of butter and two eggs. Add a cup of sour milk to which you have added half a teaspoon of baking soda dissolved in hot water, or a cup of sweet milk, in which case you must use a teaspoon of baking powder instead of soda. Then add flour enough to make dough as for biscuits. Roll half an inch thick, cut with a doughnut cutter and fry in hot fat.
808. FILLED DOUGHNUTS.
Nadívané koblihy.
Cream three tablespoons of butter, add two eggs. well beaten, half an ounce of yeast dissolved in a bit of tepid milk, three tablespoons of sugar, a bit of grated lemon rind, a dash of salt, a pound of sifted warm flour, a tablespoon of rum or wine (this is used so that the doughnuts will not absorb too much fat), a cup of milk or cream. Beat fifteen minutes, in one direction, then sprinkle with flour and place in a warm spot to rise. Turn the dough out on a floured board, roll about half an inch thick, cut like cookies, that is plain round pieces. Cover a piece with apricot, prune or other stiff jam or preserves, place over it another piece, cut each with a trifle smaller cutter, which will press both pieces together tightly, so the jam inside will not run. Let the cakes rise once more, then fry them in deep fat, not crowding them too much. Cover and when fried on one side, turn over (do not prick) and let them finish frying. Do not cover after turning. Drain in a strainer or on a blotter and sprinkle generously with powdered sugar. Do not pile them over cach other while hot.
809. FRIED CAKES.
Šišky.
Cream together half a cup of butter, four yolks, a dash of salt, a dash of grated lemon rind, a dash of mace, add a quart of warm flour, then a cake of compressed yeast dissolved in tepid cream enough to make a thick batter. Beat until the dough does not stick, then stir in two tablespoons of seedless raisins, sprinkle the dough with flour and let it rise. When it has risen, turn it out on a floured bread board, cut into small pieces, roll each into a small roll, let them rise again, then fry in deep hot fat. When done on both sides drain and dust with powdered sugar.
810. CELESTIAL CRUSTS No. 1.
Boží milosti či křehotinky.
Cream together three eggs, three teaspoons of sugar, a tablespoon of butter and a fourth of a cup of sweet milk, add a dash of salt and enough flour to make a stiff dough, not quite as stiff as for noodles. Work this smooth, roll very thin, cut into squares, prick each several times with a fork, then fry in deep fat.
811. CELESTIAL CRUSTS No. 2.
Křehotinky na jiný způsob.
Sift on the bread board a cup of flour, pour into it a cup of sweet cream, two beaten yolks, one whole egg, a dash of salt and a teaspoon of sugar. Work smooth and stiff, as for noodles. Roll thin, cut into squares, prick each with a fork and fry in hot lard.
812. WONDERS.
Žloutkové křehotinky..
Cream four yolks with a tablespoon of sugar, add a tablespoon of white sweet wine, three tablespoons of cream, a few drops of vanilla, and enough flour to make a stiff dough. Beat well, turn on a floured board, roll and beat with the rolling pin. Then roll very thin, as for noodles, cut into squares or long pieces, cut two slits in each and fry in hot lard. Drain and dust with powdered sugar.
813. FRIED ROSETTES No. 1.
Růžice.
Prepare dough as for celestial crusts, roll thin, cut with any fancy-shaped cutter, brush each with the white of an egg, put three together, one on top of the other, press well in the middle with your finger, and fry in deep hot lard. When done drain, place a bit of preserves or jam in the center and sprinkle with powdered sugar.
814. FRIED ROSETTES No. 2.
Růžice na jiný způsob.
To four whole eggs (take out one white for future use) add eight tablespoons of sugar, six tablespoons of sweet cream and a dash of salt. If you wish, you may add four tablespoons of sweet wine, it adds flavor. Stir well, then add enough flour to make the dough not quite as stiff as for noodles. Roll as thin as for noodles and cut with five different sized cutters, one just a little smaller than the other. Beat the white, rub the center of the largest piece, place the next size on it, rub this in the center with the white and so continue until you have all five. In doing this, care must be taken not to rub more than the center with the white, as the cakes would stick together. Merely rub the center with your finger dipped in the white, making a little dent at the same time, to press the pieces together. When you have all done this way, fry carefully in hot deep fat. When done, place a bit of jam or jelly in the center of each or a bit of beaten white sprinkled with red sugar. If these are made right, they are very pretty, as the edges rise up in frying, so that each rosette looks like a real rose.
815. CRUSTS.
Kraple.
Weigh a pound of flour and a pound of firm butter. Divide the flour in halves, to one add the butter, working it in thoroughly and to the other four yolks and one whole egg, having first beaten them, a dash salt and a cup of sweet milk, so that the dough is not too stiff. Add enough flour to roll out, then place on it the butter and flour worked together and roll that over the yellow dough. Fold into a square. Spread on the table a clean tablecloth well floured, and roll the dough on it as thin as possible. When this is done, fold as you would a handkerchief and put it on a plate. Let it stand over night. In the morning roll again, as thin as for noodles, cut into strips about three inches wide, then across, to form squares. Fold each square with the corners in the center, bake on a buttered tin and when done spread with jam and sprinkle with powdered sugar.