Ingredients

Procedure

1. At about eight o'clock in the evening soften the yeast in the lukewarm water, mix thoroughly, then stir in flour to make a dough that can be kneaded; knead until elastic and cut the little ball of dough across the top in both directions, then put it into a bowl of tepid water, to stand until it floats on the water, light and puffy.
2. With a skimmer remove "the sponge" to the mixing bowl, add the other ingredients and mix to a soft dough.
3. Knead about fifteen minutes.
4. Cover and set aside until morning.
5. The temperature should not go much below 60 deg F.
6. In the morning turn the light puffy dough upside down and roll into a sheet half an inch thick.
7. Cut into strips half an inch (generous) wide; twist these and bring the ends together.
8. Set to rise, covered, on a floured cloth or tin.
9. When light fry in deep fat, drain on soft paper and roll in powdered sugar.
10. The fat must not be too hot or the cakes will brown before they are cooked through.
11. Turn frequently while cooking.
12. Cakes made with yeast require longer cooking than those made with soda, etc.

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