From: Le Livre de la Cuisine de Lafayette
Ingredients
1 pkg. Active dry yeast
1/2 cup sugar
2 eggs
7 cups all-purpose flour
oil for frying
1 1/2 cups warm water
1 teaspoon salt
1 cup undiluted evaporated milk
1/4 cup soft shortening
confectioner's sugar
In large bowl, sprinkle yeast over water, stir to dissolve. Add sugar, salt, eggs and milk. Blend with rotary beater. Add 4 cups of the flour; beat smooth. Add shortening; beat in remaining flour. Cover and chill overnight. Roll out on floured board to 1/8-inch thickness. Cut into 2 1/2-inch squares. Deep fry at 360 degrees 2 to 3 minutes or until lightly browned on each side. Drain on paper towels. Sprinkle heavily with confectioner's sugar. Makes about 5 dozen. Dough keeps well in refrigerator for several days. Cover bowl with plastic wrap and punch down occasionally. - Marguerite Lyle
Ingredients
1 pkg. Active dry yeast
1/2 cup sugar
2 eggs
7 cups all-purpose flour
oil for frying
1 1/2 cups warm water
1 teaspoon salt
1 cup undiluted evaporated milk
1/4 cup soft shortening
confectioner's sugar
In large bowl, sprinkle yeast over water, stir to dissolve. Add sugar, salt, eggs and milk. Blend with rotary beater. Add 4 cups of the flour; beat smooth. Add shortening; beat in remaining flour. Cover and chill overnight. Roll out on floured board to 1/8-inch thickness. Cut into 2 1/2-inch squares. Deep fry at 360 degrees 2 to 3 minutes or until lightly browned on each side. Drain on paper towels. Sprinkle heavily with confectioner's sugar. Makes about 5 dozen. Dough keeps well in refrigerator for several days. Cover bowl with plastic wrap and punch down occasionally. - Marguerite Lyle