Prep2 hrs 15 mins
This recipe comes from 'Culinaria The United States - A Culinary Discovery' at the request of a Zaar member.
- 1 1⁄4 cups milk
- 1⁄4-1⁄2 cup cup butter
- 1 package active dry yeast
- 3⁄4 cup granulated sugar
- 1⁄4 cup water (105 to 115 degrees F.)
- 5 1⁄2-6 1⁄2 cups all-purpose flour
- 1 teaspoon salt
- 1 dash freshly grated nutmeg
- 3 large eggs, lightly beaten
- vegetable oil (for frying)
- confectioners' sugar or cinnamon sugar
- Heat milk with butter until butter melts.
- Set aside to cool to lukewarm.
- Stir yeast and 1 teaspoon sugar into warm water and let stand until foamy, about 5 to 10 minutes.
- In a large bowl, combine milk and yeast mixtures with 2 1/2 cups flour, salt, and nutmeg.
- Stir until smooth.
- Cover and let stand until bubbly, 30 minutes.
- Stir in beaten eggs, then add additional flour to make a soft but not sticky dough.
- Turn dough onto a floured board and knead until smooth, supple, and elastic, about 8 minutes.
- Return dough to bowl, cover, and let rise in a warm spot until dough is doubled, about 1 1/2 hours.
- Punch down and divide into 4 pieces.
- Divide each piece into 4 or 5 pieces.
- Put several inches of oil in a large, deep pan such as a chicken fryer or heavy dutch oven.
- Heat to about 360 degrees F.
- Work each ball of dough with the hands, shaping into a large disk, about 10 inches long and 6 inches wide.
- Fry one at a time, turning once, until nicely browned.
- Drain on paper towels and sprinkle with confectioner's sugar or cinnamon sugar while hot.
- Serve at once.