| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Mexican |
Breads, Mexican |
1 |
Servings |
INGREDIENTS
| 4 |
c |
Flour |
| 1 1/2 |
ts |
Salt |
| 1 |
ts |
Baking powder |
| 1 |
tb |
Butter |
| 1 |
pk |
Dry yeast |
| 1/4 |
c |
Water;warm |
| 1 1/4 |
c |
Milk; scalded |
| 1 |
qt |
Cooking oil |
INSTRUCTIONS
Combine dry ingredients, cut in butter. Dissolve yeast in water, add
to scalded milk (cooled to room temp.). Make well in center of dry
ingredients; add 1 1/4 cup liquid and work into dough (add liquid until
dough is firm like yeast dough). Knead 15 to 20 times, then put bowl over
dough and set aside 10 minutes. Heat oil to 420 degrees in deep fryer. Roll
1/4 of the dough to 1/4 inch thick; cut into squares (do not re-roll any
dough). Cover cut dough with a towel and dry a few at a time. To assure
puffing, stretch dough before lowering into fat and put in top side first.
Hold each piece down until it puffs. Drain on towels. Serve with honey.
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