2 cups sugar
1 dozen eggs
1 bar of butter
1 can of milk and ½ to 1 can of milk
Boil lemon slivers with milk
2 tablespoons salt
3 yeast packages, warm water 1 tablespoon sugar
1. Mix all together.
2. Let rise, fry.
Portuguese Donuts were made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
Recipe was given to by Lucy DaPonte a co-worker I worked with while working at Conyers, Dill and Pearman in the 1980’s.