|Compressed yeast/1 1/2 teaspoons active dry yeast||1⁄2 Ounce (1/2 Cake)|
|Warm milk||2⁄3 Cup (10.67 tbs)|
|Sifted all purpose flour||2⁄3 Cup (10.67 tbs)|
|Egg||1 , beaten|
|Melted fat||2 Cup (32 tbs) (For Deep Frying)|
|Confectioners sugar||4 Tablespoon (Adjust Quantity As Needed)|
|Melted butter||2 Tablespoon (For Serving)|
|Damson/Other jam||1⁄4 Cup (4 tbs) (For Serving)|
|Cinnamon sugar||2 Tablespoon (For Serving)|
|Crumbled gingerbread||1⁄4 Cup (4 tbs) (For Serving)|
|Grated cheese||1⁄4 Cup (4 tbs) (For Serving)|
Stir the yeast and sugar into the lukewarm milk until well mixed and leave for 5-10 minutes until frothy.
Sift the flour into a bowl, stir in the yeast liquid, the beaten egg and the melted fat, mix to a dough and knead until it pulls away cleanly from the sides of the bowl.
Place the dough in an oiled plastic bag and leave in a warm place to rise until doubled in size.
Turn the risen dough onto a lightly floured surface, punch down and knead until smooth.
Roll out to a rectangle about 9 inches by 7 1/2 inches and cut it into 1 1/2-inch squares (by cutting 5 strips one way and then cutting across 5 times the other way).
Place the dough squares on an oiled baking sheet and cover with oiled plastic wrap.
Leave in a warm place to rise until almost doubled in size.
Meanwhile heat the fat in a deep fat fryer to 360°F.
Fry the Dalken a few at a time until crisp and golden.
Drain on paper towels and then dust thickly with the sugar.