The same dough may be cut in doughnuts with a tin cutter and fried in hot fat after raising, or the dough may be molded into small, round biscuits if preferred, and baked in oven.
"BUCKS COUNTY" DOUGHNUTS About nine o'clock in the evening a batter was mixed composed of the following: 1 cup milk.
1 cup hot water.
1 teaspoonful of sugar.
1 cup yeast (or one cake of Fleischman's yeast dissolved in one cup of lukewarm water).
1 pinch of salt.
3-1/2 cups of flour.
Stand in a warm place until morning.

Then add 1/2 cup of butter and 1-1/2 cups of soft A sugar, creamed together, and from 3 to 4 cups of flour.

The dough should be as stiff as can be stirred with a spoon.
Set to rise in a warm place; when light and spongy, roll out on a well-floured bake-board and cut into round cakes with a hole in the centre.

Let rise again, and when well risen fry a golden brown in deep fat and sift over pulverized sugar.

This recipe will make 45 doughnuts.