1 packet of active dry yeast
1/4 cup of warm water
3/4 cup of scalded milk (warm)
1/4 cup of sugar
1 tablespoon of salt
1 egg
60g of butter or margarine
3 1/2 to 4 cups of all-purpose flour
1 packet of active dry yeast
1/4 cup of warm water
3/4 cup of scalded milk (warm)
1/4 cup of sugar
1 tablespoon of salt
1 egg
60g of butter or margarine
3 1/2 to 4 cups of all-purpose flour
Dissolve the yeast in warm water
Combine the warm milk, salt, egg, butter or margarine, and 2 cups of flour
Mix well
Batter the mixture until smooth
Add enough flour to allow handling the dough
Place the dough on a lightly floured surface and knead for about 5 minutes
Shape into a ball and place in a greased bowl, turning the dough over so the top also comes into contact with the butter or oil
Cover and let rise in a protected area for 1 1/2 hours
Let the dough rest for 30 minutes
Roll out the dough to about 1 cm thickness on a lightly floured surface
Cut into rings
Let them rise, uncovered, for about 40 minutes
Fry in hot oil
Flip as they brown on both sides, remove carefully without breaking them
Drain on paper towels
While still warm, roll the rings in confectioner's sugar or coat with a glaze made from 1/3 cup of boiling water and 1 cup of confectioner's sugar
Submerge the warm rings in the glaze.
