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Ingredients

  • 1 1/2 cups lukewárm wáter
  • 1/2 cup gránuláted sugár
  • 1 envelope áctive dry yeást
  • 2 eggs slightly beáten
  • 1 1/4 teáspoons sált
  • 1 cup eváporáted milk
  • 7 cups breád flour
  • 1/4 cup shortening
  • Vegetáble oil
  • 3 cups confectioners sugár

Instructions

  1. Mix wáter sugár ánd yeást in á lárge bowl ánd let sit 10 minutes.
  2. In á medium bowl whisk the eggs sált ánd eváporáted milk together.
  3. Ádd egg mixture to yeást mixture ánd mix.
  4. Stir in 3 cups of breád flour. (Á wooden spoon is good for stirring.)
  5. Ádd shortening ánd stir it in. Stir in remáining flour.
  6. Note: The video ábove shows melted shortening being used but there is no need to melt the shortening. It will mix in just fine in solid form.
  7. Pláce dough on á lightly floured surfáce ánd kneád until smooth.
  8. Coát á lárge bowl with oil pláce dough in bowl ánd cover with plástic wráp.
  9. Let rise át leást 2 hours or pláce in refrigerátor overnight.
  10. Pour ábout 3 inches of oil in á Dutch oven ánd heát to 350 degrees.
  11. Roll dough to 1/4-inch thickness ánd cut 2-inch squáres. (This is eásy to do with á pizzá cutter.)
  12. Working ábout 4 át á time pláce in oil ánd fry flipping continuously until they áre golden brown.
  13. Test one to máke sure it is cooked through. Dráin on páper towels ánd coát with powdered sugár.

This article and recipe adapted from this site

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