|Sifted flour||3 1⁄4 Cup (52 tbs)|
|Active dry yeast||2 Tablespoon (2 Packages)|
|Milk||1 Cup (16 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Vegetable shortening||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Vegetable shortening||1 Cup (16 tbs) (For Deep Frying)|
In large mixer bowl, combine 2 cups of the flour and the yeast.
In saucepan, heat together milk, sugar, the 1/4 cup vegetable shortening, and the salt just until warm; stir to melt vegetable shortening.
Add to dry ingredients; add egg.
Beat at low speed of electric mixer for 1/2 minute; scrape sides of bowl constantly.
Beat at high speed 3 minutes.
By hand, stir in enough of the remaining flour to make a soft dough.
Turn out on lightly floured surface.
Knead until smooth, about 8 minutes.
Place in greased bowl; turn once to grease surface.
Cover and let rise until double, 1 to 1 1/2 hours.
Punch down; let rise again until double.
Punch down and let rest 10 minutes.
On lightly floured surface, roll to 12x9 inch rectangle, 1/2 inch thick.
Cut in half crosswise to make two 9x6 inch rectangles.
Cut each half into twelve 9x1/2 inch strips.
Roll each strip with hands to make rope; twist into cruller shape.
Cover; let rise 45 minutes.
Fry raised crullers in deep vegetable shortening heated to 375° for about 2 minutes; turn once.
Drain on paper toweling.
Brush with Confectioners Sugar Glaze.