Koblihy(Doughnuts)

• 1 large yeast cake
• 3 Tbsp. sugar
• 1/2 c. shortening
• 1/2 c. warm milk
• 1 jigger bourbon whiskey
• 6 to 8 c. flour
• pinch of salt

1. Dissolve
2. yeast
3. with
4. a small amount warm water.
5. Then add sugar,
6. shortening,
7. salt,
8. milk
9. and
10. one
11. cup flour and whiskey. Cream
12. together
13. and
14. slowly
15. add flour one cup at a time to make a soft dough and work the batter like you do for kolaches. Cover
16. and
17. let
18. rise about 45 minutes to one hour. Roll
19. the dough
20. out
21. with
22. rolling pin and cut circle with a glass.
23. Then fill
24. each
25. circle
26. with
27. prunes
28. or
29. poppy seed filling.
30. Pinch the
31. circle
32. close
33. and
34. place
35. doughnut on a warmed
36. flour
37. cloth and let rise for about 30 minutes.
38. Turn them
39. over again, let rise to expand.
40. Uncover after 3 minutes and
41. start frying in deep container.
42. After brown on each side lift
43. with
44. wired
45. spatula and place on absorbent paper. Then roll doughnut in granulated sugar lightly.

yeast cake, sugar, shortening, warm milk, jigger bourbon whiskey, flour, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1042810 (may not work)