|All purpose flour||3 1⁄4 Cup (52 tbs)|
|Active dry yeast||1 Tablespoon (1 Package)|
|Ground nutmeg||1⁄2 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Shortening/Shortening / cooking oil||2 Cup (32 tbs) (For Deep Fat Frying)|
|Powdered sugar||1 Cup (16 tbs)|
In a large mixer bowl stir together 1 1/2 cups of the flour, the yeast, and the nutmeg, if desired.
In a saucepan heat the milk, sugar, shortening, and salt just till warm (115Â° to 120Â°) and the shortening is almost melted; stir constantly.
Add the heated mixture to the flour mixture.
Add the egg.
Beat with an electric mixer on low speed for 1/2 minute, scraping sides of bowl.
Beat for 3 minutes on high speed.
Using a spoon, stir in enough of the remaining flour to make a soft dough.
Place dough in a greased bowl; turn once to grease the surface.
Cover bowl and refrigerate the dough till well chilled.
Turn the dough out onto a lightly floured surface.
Cover; let rest for 10 minutes.
Roll into an 18x12 inch rectangle; cut into 36 3x2 inch rectangles.
Cover; let rest for 30 minutes (dough will not be doubled).
Fry the dough rectangles, 2 or 3 at a time, in deep hot fat (375Â°) about 1 minute or till golden, turning once.
Drain on paper towels.
Sift powdered sugar atop.