|Active dry yeast/1 cake compressed yeast||1 Tablespoon (1 Package)|
|Butter||4 Tablespoon, melted|
|Warm water||1⁄4 Cup (4 tbs)|
|Sugar||6 Tablespoon (1/4 Cup Plus 2 Tablespoons)|
|Milk||2 Cup (32 tbs)|
|Salt||1 1⁄4 Teaspoon|
|Sifted all purpose flour||7 Cup (112 tbs)|
|Confectioner sugar||1 Cup (16 tbs)|
|Fat||2 Cup (32 tbs) (For Deep Fat Frying)|
Sprinkle yeast over warm water to dissolve.
Scald milk, remove from heat, and cool.
Add I teaspoon of the sugar, 3 cups of the flour, and the yeast, and stir thoroughly.
Cover and let stand in a warm place until double in size.
Beat eggs vigorously and combine with butter, sugar, salt, and remaining flour.
When the dough rises, stir in the egg mixture.
At this point, mixture should be stiff enough to roll.
Add more flour, if needed.
Cover and let rise in a warm place a second time until double in size.
Punch down with your fist, then roll about 1/2 inch thick on a lightly floured board.
Cut into 2 inch squares, making a slit in the middle.
Cover and let rise a third time.
Fry several at a time in deep fat preheated to 350 on deep fat thermometer or until hot enough to brown a 1 inch cube of bread in 60 seconds.
Drain on paper towels and sprinkle with confectioners' sugar.