Baptist Cakes

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.

• Ready In: 1 hr 19 mins
• Yields: 20 cakes

Ingredients

• 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

Directions

1. Combine butter, sugar and salt in a large bowl.
2. Add the milk and water; let cool to lukewarm.
3. When slightly cooled, add the softened yeast and half the flour.
4. Mix thoroughly, then add remaining flour gradually.
5. Turn out onto a floured surface and knead until smooth and elastic.
6. Return to the bowl, cover and let rise until doubled.
7. 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.
8. Cover and let stand for 15 minutes.
9. While dough is resting, heat fat or oil to 365F in your pan or deep-fat fryer.
10. Fry dough pieces about 4 minutes or until a delicate brown.
11. Drain on paper towels; serve hot with maple syrup or your favorite sweet sauce.