6 T  Molasses

      1 x  *or:

      6 T  Honey

  1 1/2 qt Milk

      4 qt Flour

      2 c  Yeast

      1 x  *dissolved in:

    1/2 c  Water, warm

      1 c  Butter

      4 ea Egg, beaten

  Scald milk, cool; when it becomes lukewarm, mix in 2 quarts of flour,
  making a smooth batter; add yeast & water mixture. Beat together well
  and allow to stand over night. Combine the butter and eggs, and cream
  well. Add the honey and a little of the flour. Beat well and add the
  remaining flour, leaving enough to dust bread board. Allow time for
  full rise and then roll and cut in form of doughnuts. Let rise again
  and fry in hot cooking oil or fat.
  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
  Arts Press, 1936.