EXTRA RECIPES

MIDGET DOUGHNUTS

3 tbsps. butter or shortening 4 tsps. baking powder
1 cup sugar 4 tsp. salt
1 tsp. vanilla 1% tsp. nutmeg or
2 eggs mace as desired
3 cups Robin Hood Pre-Sifted 22 cup milk
All Purpose Flour

CREAM butter, sugar and vanilla together.
BEAT IN eggs one at a time.

MEASURE flour (without sifting). Add baking powder, salt, nutmeg or mace
and stir thoroughly to blend.

ADD the dry ingredients and milk alternatively to the first mixture beginning
and ending with dry ingredients. Chill. |
ROLL or pat dough to 4” thickness or to 8” x 8” square on lightly floured
surface. Cut with sharp floured knife into 1” squares.

FRY in deep fat heated to 375°F. (A cube of bread will brown in 1 minute).
Fry only 3 or 4 at a time.

TURN when they rise to the surface and fry until brown (about 114 minutes on
each side).

DRAIN on absorbent paper. Sprinkle with sugar or ice and decorate.
YIELD: about 514 dozen.

PANETTONE
(Italian Christmas Bread)
4-5 cups Robin Hood Pre-Sifted 14 cup sugar
All Purpose Flour 2 tsps. salt
1 cup warm (not hot) water 2 whole eggs
2 pkgs. active dry yeast 3 egg yolks
14 cup melted butter 144 cups cut citron
or margarine 14 cups raisins

MEASURE flour (without sifting) onto square of waxed paper.

SPRINKLE yeast over warm water in large warm bowl. Allow to stand 10
minutes; then stir thoroughly. Add melted butter or margarine, sugar, salt,
whole eggs, yolks and 1 cup flour. Beat until smooth. Stir in fruit. Mix in
remaining flour until a soft dough is formed.

TURN OUT onto lightly floured surface and knead until smooth and elastic.
Place in greased bowl, grease top and cover with waxed paper. Allow to
rise in warm place (75°-85°F.) until doubled (about 2 hours). Punch down.
SHAPE dough into round ball and place in greased 2 qt. baking dish. (Dough
may be divided in half and placed in two 114 qt. baking dishes.) Grease top,

cover and let rise until doubled. Brush top with mixture of 1 beaten egg
white and 2 tbsps. water.

BAKE at 350°F. (moderate) for about 55 minutes for large loaf or about
40 minutes for small loaves. Turn out on rack to cool.

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