|Active dry yeast/1 cake compressed yeast||1⁄4 Ounce (1 Package)|
|Lukewarm water||1⁄4 Cup (4 tbs)|
|Scalded milk||3⁄4 Cup (12 tbs), cooled to lukewarm|
|Sifted all purpose flour||4 Cup (64 tbs)|
|Granulated sugar||10 Tablespoon|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Ground nutmeg||1⁄2 Teaspoon|
|Confectioners sugar||1 Tablespoon|
Sprinkle dry yeast or crumble cake yeast into warm water.
*Use very warm water (105°F to 115°F.) for dry yeast; use lukewarm water (80°F to 90°F.) for compressed.
Let stand for a few minutes, then stir until dissolved.
Add dissolved yeast to milk, 1 cup flour, and 2 tablespoons granulated sugar; beat well.
Set aside in a warm place until light and bubbly, about 45 minutes.
Cream butter until light and fluffy.
Gradually beat in 1/2 cup granulated sugar.
Beat in the egg and egg yolks, one at a time, beating well after each addition.
Beat into yeast mixture along with salt, nutmeg, and 3 cups flour.
Place in buttered bowl, cover, and let rise until double in bulk.
Turn out on lightly floured board; roll out or pat to 1/2-inch thickness.
Cut into strips 1/2 x 8 inches.
Fold each strip in half lengthwise; twist several times and pinch ends together.
Cover and let rise until light.
Fry in deep hot fat (370°F on a frying thermometer).
Drain on absorbent paper.
Dust with confectioners' sugar.