Sponge Fritters

Preparation info
    • Difficulty

      Medium

Appears in

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • 2⅔ cups flour.
  • cup sugar.
  • cup

Method

Make a sponge of one-half the flour, sugar, milk, and dissolved yeast cake; let rise to double its bulk. Add remaining ingredients and let rise again. Toss on a floured board, roll to one-fourth inch thickness, shape with a small biscuit cutter (first dipped in flour), cover, and let rise on board. Tak