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Categories:Viewed: 28 - Published at: 9 years ago
Ingredients
- 3/4 c. milk
- 1/4 c. sugar
- 1 tsp. salt
- 1/4 c. margarine (1/2 stick)
- 1/4 c. warm water
- 1 pkg. dry yeast
- 1 egg, beaten
- 3 1/4 c. flour, divided
Method
- Scald milk; stir in sugar, salt and margarine.
- Cool to lukewarm.
- Dissolve dry yeast in water.
- Add to lukewarm milk, egg and half of the flour.
- Beat until smooth.
- Stir in remaining flour.
- Turn out on a lightly floured board.
- Knead until smooth and elastic, about 10 minutes.
- Place in a greased bowl, turning to grease all sides.
- Cover and let rise in a warm place until double in bulk (about 1 hour).
- Punch dough down.
- Roll out about 1/2-inch thick.
- Cut with a 2 1/2-inch round cutter (no hole in center).
- Cover and let rise in warm place until double in bulk. Fry in deep lard, 375° for 2 to 3 minutes until both sides are golden brown.
- Drain on absorbent paper.
- While warm, dust with powdered sugar.
