The first Sunday of every month, the ladies at Holy Trinity Church in Barberton
would make these. We could smell them during mass and couldn’t wait to rush down to buy them up. Often, they were eaten
up in the car before we even got home!
4 c. flour
1 1/2 c. milk
2 packs yeast
4 heaping Tbsp. sugar
dash of salt
4 Tbsp. butter
8 egg yolks
Crisco or lard
Boil milk, add butter and sugar, then cool. Add yeast and milk, then beat
egg yolks in well with beater. Add this mixture to the flour. Let rise for 2 hours.
Roll out lightly on a floured board to 3/8 inch thickness, and cut out
round circles. (You can dip a glass opening in flour and use that to cut the circles.) Lightly cover circles with cloth and
let rise again for 1/2 hour.
Gently push hole in center of each doughnut before putting in hot oil.
Fry on both sides till golden, turning only once. Dip in sugar or sprinkle with powdered sugar when cool.
(For a shortcut that is good - although not quite as good - use Rhodes
Frozen Bread by thawing out, rolling out and cutting, allowing to rise about 1/2 hour and then frying.)