|Granulated sugar||5 Tablespoon|
|Bottled milk||1 Cup (16 tbs), scalded|
|Egg/1/2 cup evaporated milk and 1/2 cup water, scalded||1 , well-beaten|
|Yeast cake||1 (Fresh)|
|Lukewarm water||1⁄4 Cup (4 tbs)|
|Grated lemon rind||1⁄2 Teaspoon|
|Sifted all purpose flour||3 3⁄4 Cup (60 tbs)|
Combine sugar, salt, shortening, and milk.
Cool to lukewarm.
Stir in beaten egg.
Dissolve yeast cake in the lukewarm water; add to lukewarm milk mixture.
Add grated lemon rind and nutmeg.
Add half the flour to the milk mixture, while mixing well.
Add remaining flour and mix to make a soft, smooth dough.
Knead on a lightly floured board about 5 min.
Place in greased bowl, then brush top of dough with melted fat or salad oil.
Cover with a clean towel and let rise in a warm place (80°-85ºF.) until the dough is light (about 1 hr.).
Punch down and allow to rise 1 hr longer.
Divide dough into 24 pieces of equal size.
Shape pieces of dough into round strips about 10" long.
Double the strips; twist several times, and pinch ends together.
Place on a floured board and allow to rise until light—about 1 hr.
Fry until golden brown, turning once, in 1 1/2" of fat or salad oil heated to 370°F., or hot enough to brown a cube of day-old bread in 60 sec.
Shallow Frying, Fry only as many crullers at one time as can float easily on the surface of the fat.
Drain on crumpled paper toweling, and sprinkle with granulated or powdered sugar.