Prep 1 hr 15 mins
Cook 4 mins
A tasty morsel from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Nowadays, the initial dough preparation can be made in a breadmaker.
- 1 tablespoon butter
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1⁄2 cup milk, scalded
- 1⁄4 cup water, boiling
- 1 1⁄4 teaspoons dry active yeast or 1⁄2 fresh yeast cake, softened in
- 1⁄4 cup lukewarm water
- 3 cups all-purpose flour, sifted
- fat or oil, for frying
- Combine butter, sugar and salt in a large bowl.
- Add the milk and water; let cool to lukewarm.
- When slightly cooled, add the softened yeast and half the flour.
- Mix thoroughly, then add remaining flour gradually.
- Turn out onto a floured surface and knead until smooth and elastic.
- Return to the bowl, cover and let rise until doubled.
- Turn out onto floured surface and roll to 1/8" thickness; cut into strips 2 1/2 wide and cross cut to make squares or diamonds.
- Cover and let stand for 15 minutes.
- While dough is resting, heat fat or oil to 365F in your pan or deep-fat fryer.
- Fry dough pieces about 4 minutes or until a delicate brown.
- Drain on paper towels; serve hot with maple syrup or your favorite sweet sauce.