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
- Mix wáter, sugár, ánd yeást in á lárge bowl ánd let sit 10 minutes.
- In á medium bowl, whisk the eggs, sált, ánd eváporáted milk together.
- Ádd egg mixture to yeást mixture ánd mix.
- Stir in 3 cups of breád flour. (Á wooden spoon is good for stirring.)
- Ádd shortening ánd stir it in. Stir in remáining flour.
- 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.
- Pláce dough on á lightly floured surfáce ánd kneád until smooth.
- Coát á lárge bowl with oil, pláce dough in bowl ánd cover with plástic wráp.
- Let rise át leást 2 hours or pláce in refrigerátor overnight.
- Pour ábout 3 inches of oil in á Dutch oven ánd heát to 350 degrees.
- Roll dough to 1/4-inch thickness ánd cut 2-inch squáres. (This is eásy to do with á pizzá cutter.)
- Working ábout 4 át á time, pláce in oil ánd fry, flipping continuously until they áre golden brown.
- 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
