This recipe comes from the book The Vintage Remedies Guide to Bread by Jessie Hawkins (you can click the link to the right to order it). Jessie posted the recipe on her blog. (Note: I added the milk at the beginning. I think she forgot to mention the milk in the instructions). This recipe needs to be started 24 hours before you want to make the donuts (I keep hearing that guy say "Time to make the donuts", in my head!). I do not own a donut cutter (anyone know where I can find one?) so I simply cut them in small squares. I made beignets instead! :) These are VERY good! I know that my oil was a little too hot and they were cooking too fast and got just a tad bit more brown than they should have been. I will be trying the recipe again with a gluten free flour when my younger son gets home from college. He's told me that donuts are the one thing he really misses!