1 pk Dry yeast
1 1/2 c Warm water (about 110 deg F)
1/2 c Sugar
1 ts Salt
2 Eggs; lightly beaten
1 c Evaporated milk
7 c All purpose flour; divided
1/4 c Vegetable shortening
Vegetable oil for frying
Powdered sugar (optional)
FYI…I have found that the recipe is similar to that used for Mexican
Sopapillas.
In large bowl, stir together yeast and water until yeast is dissolved. Add
sugar, salt, eggs and evaporated milk and mix well. Stir in 4 c flour, 1c
at a time. Add shortening and beat until well blended. Add remaining 3 c
flour, 0.5 c at a time. Dough will be stiff, so last amounts of flour will
have to be worked in by hand. Cover bowl with plastic wrap and refridgerate
overnight or up to 5 days.
When ready to fry, roll dough to 1/8 in thickness and cut into 3″ by 4″
rectangles. Heat oil to deep fryer to 360 deg F and fry 3-4 pieces at a
time, turning once or twice during cooking. Drain on paper towels. Keep
warm in 250 deg F oven until ready to serve. Sprinkle with powdered sugar
or serve with honey if desired. Makes 4 dozen.
H-WILFEHRT@NWU.EDU
(HELEN M. WILFEHRT)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
48 Servings