1 packet of active dry yeast
1/4 cup of warm water
1/2 cup of granulated sugar
1/2 cup of vegetable oil
1 1/2 teaspoons of salt
2 cups of scalded milk
6 1/2 to 7 cups of all-purpose flour
2 egg yolks, well beaten
Vegetable oil for frying
Candy coating
1 packet of active dry yeast
1/4 cup of warm water
1/2 cup of granulated sugar
1/2 cup of vegetable oil
1 1/2 teaspoons of salt
2 cups of scalded milk
6 1/2 to 7 cups of all-purpose flour
2 egg yolks, well beaten
Vegetable oil for frying
Candy coating
Dissolve the yeast in warm water
In a large bowl, combine the sugar, oil, and salt
Immediately pour in the scalded milk and mix until the sugar is dissolved
Let it cool down
Add 1 cup of flour, beating well to get a smooth consistency
Add the yeast
Add about half of the remaining flour, beating well to get a smooth and soft dough
Add the beaten eggs and enough remaining flour to obtain a workable dough
Turn the dough over onto a lightly floured surface, cover it, and let it rest for 5-10 minutes
Work the dough until it is soft and does not stick anymore, about 5 minutes
Shape into a ball and place in a deep dish, slightly greased
Flip it once to coat the top with grease, cover it, and let it rise in a protected area for about 2 hours
Let it down with your fist and place on a lightly floured surface
Roll out the dough with a rolling pin to a thin layer and cut into diamonds or squares
Place them on a flat surface, slightly floured, cover, and let them rise again until doubled in volume
About 20 minutes before frying, heat the oil
Fry the pieces in hot oil for 2-3 minutes, or until lightly golden brown
While they are rising to the top, flip them and continue flipping several times to ensure even browning
Remove the balls with a slotted spoon and drain on paper towels
Dust with confectioner's sugar
Make about 72 bites.
