| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Breads | 24 | Servings | |
INGREDIENTS
| 4 | c | SCALDED MILK, (COOLED TO LUKEWARM) |
| 1 | pk | DRY YEAST |
| 3 | c | FLOUR |
| 1/2 | c | LARD, melted (OR SHORTENING) |
| 1/4 | c | SUGAR |
| 2 | ts | SALT |
| 2 | c | FLOUR |
INSTRUCTIONS
In a large bowl, add the milk in a stream to the yeast and stir until yeast is dissolved. Beat in 3 cups of the flour and let batter rise, covered in a warm place for about 1 hour. (best place is in your oven with the oven light on). Then beat in the lard or shortening, sugar, salt and remaining 2 cups of the flour. Beat the dough until it leaves the sides of the bowl and let it rise in a warm place for about 1 hour. (back to the oven). Roll out dough 1/2" thick on a slightly floured board, and with a floured 2 inch cutter or glass, cut out rounds. Fry the rounds in batches in deep hot fat 350* turning them unrtil they are golden brown. Transfer to paper towels to drain and serve hot. Makes 24. Please note--this is the original recipe, I do not use lard; I used a vegetable shortening. Lard does give it a different texture. 94-10-18 -- Granma Posted to TNT - Prodigy's Recipe Exchange Newsletter by Martha Sheppard <[email protected]> on May 07, 1997
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