Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 27. One of the earliest known cookbooks by an African American author.
The yeast fermentation creates carbon dioxide bubbles that expand when fried, producing a light, airy interior while the high sugar content caramelizes on the exterior for a crispy crust. The eggs provide structure and richness, while the butter creates tender layers by coating flour proteins and limiting gluten development. Frying at the right temperature sets the exterior quickly, trapping steam inside for maximum puffiness similar to doughnuts.
Two cups sugar, half cup butter, half cup yeast, half pint sweet milk, three eggs, flour to make a thick batter; set away to rise; when light mix to a dough, rise again; roll; cut and fry.
The dough can be prepared through the first rise, then covered tightly and refrigerated for up to 24 hours. Bring to room temperature (about 1 hour) before rolling, cutting, and proceeding with the second rise. The cold fermentation actually develops more complex flavors.
Store cooled fried rusks in an airtight container at room temperature for up to 3 days. They're best enjoyed within 24 hours but can be refreshed by warming in a 300°F oven for 5-7 minutes. Do not refrigerate as this accelerates staling. Can be frozen for up to 1 month; thaw at room temperature and refresh in the oven.
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