[Sca-cooks] period doughnuts

[Stephen Bloch]

>has anyone come across any references to doughnuts in period?
>
>leavened or unleavened ok.

Will filled doughnuts do?

There's a recipe in the 13th-century Arabo-Andalusian "manuscrito 
anonimo" that's basically a yeast-raised, eggy dough wrapped into 
balls around a spoonful of filling (chopped nuts and honey) and then 
deep-fried.  Serve them sprinkled with cinnamon and lavender (!) 
I've made these a few times, and they turned out well (although I 
think I've baked them more often than I've deep-fried them).
-- 
                                     John Elys
          (the artist formerly known as mar-Joshua ibn-Eleazar ha-Shalib)
                                 mka Stephen Bloch
                                 sbloch at adelphi.edu