18th century (1790s)-style dough nuts. From a recipe first published 1805.

Things I learned:
  • First, you need to let them get dark. Like, horse chestnuts dark. They said dark, but they used an analogy I’m less familiar with.
  • If you let the dough rise in the refrigerator, you need to get them back to room temperature to start. (Doing this with a microwave seems to work, just be careful.)
  • Also maybe roll a little thinner than this time, these puff up a LOT.
    but they really do look kind of like nuts
    really big nuts
  • jfc this goes through a lot of cinnamon sugar i mean damn