Modernized Yeast Cakes and Drop Cakes

Ingredients

• 2.25 teaspoons Active dry yeast (Equivalent to 1/4 oz or one packet. Original recipe calls for 1/4 yeast cake.)
• 1.5 tablespoons Lukewarm water (For dissolving yeast)
• 2.5 cups All-purpose flour (For yeast cakes)
• 2 Egg yolks (For yeast cakes)
• 2 Egg whites (For yeast cakes)
• 1 cup Milk (For yeast cakes)
• 0.25 teaspoon Salt (For yeast cakes)
• 2 tablespoons Butter, melted (For yeast cakes)
• 1.33 cups All-purpose flour (For fried drop cakes)
• 2.5 teaspoons Baking powder (For fried drop cakes)
• 0.25 teaspoon Salt (For fried drop cakes)
• 0.33 cup Granulated sugar (For fried drop cakes)
• 0.5 cup Milk (For fried drop cakes)
• 1 Egg (For fried drop cakes)
• 1 teaspoon Butter, melted (For fried drop cakes)
• 0.66 cup Rye meal (For rye drop cakes)
• 0.66 cup All-purpose flour (For rye drop cakes)
• 2.5 teaspoons Baking powder (For rye drop cakes)
• 0.5 teaspoon Salt (For rye drop cakes)
• 2 tablespoons Molasses (For rye drop cakes)
• 0.5 cup Milk (For rye drop cakes)
• 1 Egg (For rye drop cakes)
• 3 cups Vegetable oil (For frying)

Instructions

1. 1In a small bowl, dissolve the active dry yeast in lukewarm water. Let stand for 5-10 minutes until foamy.
2. 2In a saucepan, scald the milk. Remove from heat and stir in salt and melted butter. Let cool until lukewarm. Add the yeast mixture and flour. Beat well to combine.
3. 3Cover the bowl and let rise in a warm place overnight (8-12 hours).
4. 4In the morning, beat the egg yolks well and the egg whites until stiff peaks form. Gently fold both into the risen dough.
5. 5Cook the batter in a preheated waffle iron according to the manufacturer's instructions. Serve warm.
6. 6In a medium bowl, whisk together the flour, baking powder, salt, and sugar.
7. 7In a separate bowl, beat the egg until light. Add the milk and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
8. 8Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Drop spoonfuls of batter into the hot oil. Fry until golden brown and cooked through, about 2-3 minutes per side. Check for doneness by piercing with a skewer; it should come out clean.
9. 9Remove the fried drop cakes with a slotted spoon or skimmer and drain on paper towels. Serve warm.
10. 10In a medium bowl, whisk together the rye meal, flour, baking powder, and salt.
11. 11In a separate bowl, whisk together the milk, molasses, and egg. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
12. 12Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Drop spoonfuls of batter into the hot oil. Fry until golden brown and cooked through, about 2-3 minutes per side. Check for doneness by piercing with a skewer; it should come out clean.
13. 13Remove the fried rye drop cakes with a slotted spoon or skimmer and drain on paper towels. Serve warm.