Yield: 15 servings
|1 pack||(1/4 oz.) active dry yeast|
|1 cup||Warm water (110-115 degrees)|
|1 cup||Warm milk (110-115 degrees)|
|1 tablespoon||Salt (yes, Tbsp.)|
|1 cup||To 2 c flour|
|\N \N||Oil for deep-fat frying|
|1 teaspoon||Ground cinnamon|
"Reaction from those who eat these make them worth the effort." - Suzanne McKinley
Dissolve yeast in warm water. Add milk, sugar, salt, shortening, and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. On a floured board, knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch down and shape into 15 ovals, 5½" round by ⅛" thick. Heat 3-4" of oil to 375 degrees in a deep-fat fryer. Fry ovals, one at a time, 3 minutes per side or until golden brown. Drain. Mix sugar and cinnamon; sprinkle over warm pastries.
Yields: 15 From: "Taste of Home" Magazine, April/May 1995