2424—Viennese Fritters

Quantities for the paste of Viennese fritters: one lb. of flour; six oz. of butter; half oz. of yeast; five eggs; half oz. of salt; two-third oz. of sugar; and one-sixth pint of milk. This paste is prepared exactly like Brioche paste (No. 2368, Ordinary Brioche Paste).

In any case, as it has to be worked with the rolling-pin, always keep it a little firm.