| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Mexican |
Breads, Mexican |
3 |
Dozen |
INGREDIENTS
| 4 |
c |
Flour |
| 1 1/2 |
ts |
Salt |
| 1 |
ts |
Baking powder |
| 1 |
tb |
Lard or oleo |
| 1 |
pk |
Dry yeast |
| 1/4 |
c |
Warm water |
| 1 1/4 |
c |
Scalded Milk, apx. |
| 1 |
qt |
Oil for deep frying |
|
|
Honey |
INSTRUCTIONS
Combine first 3 ingredients, cut in shortening until crumbly. Dissolve
yeast in warm water, add milk (at room temperature). Make a well in the
center of the flour, add liquid and work into a soft dough. Add more
liquid, if necessary, in small amounts, to form a firm and springy dough
that holds it shape.
Turn out onto a floured surface. Knead 15-20 times. Cover with a bowl and
let rest for 10 minutes. Heat oil to apx. 400 degress. Work 1/4 of dough at
a time. Roll to 1/4 " thickness. Cut into 3" to 4" squares or triangles.
Slightly stretch each piece. Drop into the oil, 2 at a time, top side down.
Hold down in the oil, gently pressing around the edges, not the middle.
When lightly browned and puffy, remove to paper towels and drain. Serve
still warm and drizzle with honey.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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