|Active dry yeast/3 cakes compressed yeast||3|
|Water||3⁄4 Cup (12 tbs)|
|Eggs||2 , beaten|
|Sugar||1⁄2 Cup (8 tbs)|
|Shortening||1⁄4 Cup (4 tbs)|
|Sifted all purpose flour||7 Cup (112 tbs)|
|Cooking oil||300 Milliliter|
Sprinkle or crumble yeast into water in large bowl.
Use very warm water (105° F.to 115°F.) for dry yeast; use lukewarm (80°F.to 90°F.) for compressed.
Let stand for a few minutes, then stir until dissolved.
Add next 4 ingredients and mix.
Add enough flour to make a stiff dough.
Let rest for 10 minutes.
Turn out on lightly floured board and knead until smooth.
Roll into a rectangle 3/4 inch thick.
Cut with a floured doughnut cutter, or cut into 2-inch squares.
Let rise for 10 minutes.
Fry in deep hot oil (350°F. on frying thermometer) until just delicately browned on both sides.
Drain on absorbent paper and cool.
Roll in granulated sugar if desired.