INGREDIENTS

INSTRUCTIONS

Cream the butter (margerine) and sugar.  Add the eggs, milk, brandy, salt,
and baking powder. Gradually add the flour until the dough is not sticky.
Put dough on a board and knead in any remaining flour. Wrap in plastic wrap
and allow the dough to rest for a few hours or overnight.... makes it MUCH
easier to roll. Cut dough into small sections, covering all but the one you
are working on. Roll dough out to 1/16" thickness. Cut out pieces about 3.
" to 4" long and about 1-1/2" wide. Make a slit about 1-1/2" long down the
center of each piece and pull one end through the slit so that the sides
twist.  Deep fry about six pieces at a time until golden in color and drain
on paper towels. Avoid the urge to speed things up by doing more at one
time... you will only cool the shortening too fast and end up with a
heavier, less crisp result. Sprinkle lavishly with powdered sugar when
cool.  Enjoy! By the way, the brandy is important for more than just
flavoring.  When the pieces of dough hit the hot shortening, the brandy
vaporizes and forces its way out of the dough, preventing shortening from
getting in, making for a much lighter result. As you can guess, this gets
pretty frantic with only one person doing it; for best results, and more
fun, work with a friend, one person rolling and cutting, the other person
frying. OGTZFAK
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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