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Add a photoServings: 1
Ingredients
- 4 c. Flour
- 1 1/2 tsp Salt
- 1 tsp Baking pwdr
- 1 Tbsp. Lard
- 1 pkt Yeast (optional)
- 1/4 c. Hot water
- 1 1/4 c. Scalded lowfat milk
- 1 quart Lard
Directions
- Combine dry ingredients & cut in 1 Tbls. lard. Dissolve yeast in water. Add in yeast to lowfat milk, cooled to room temp.. If not using yeast, use 1 1/2 c. lowfat milk, omit water. Make a well in center of dry ingredients. Add in 1 1/4 c. liquid to dry & work into a dough. Add in more liquid till dough is hard & springy & holds its shape, similar to yeast dough. Knead dough 15-20 times, then invert bowl over dough & set aside for 10 min. Heat lard to 420 in deep fryer. Roll 1/4 of the dough to 1/4" thick or possibly slightly thinner, then cut into squares or possibly triangles; don't reroll dough. Cover cut dough with towel. Fry them, one at a time, in warm fat. They should puff up & become hollow very soon after being dropped into fat. To assure puffing, slightly stretch each piece of dough before lowering into fat, then place rolled or possibly top side of dough into fat first, so it will be on bottom.
- Hold each piece of dough down in fat till if puffs. Drain on paper towels. Serve with honey.
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