2 packets of active dry yeast for bread
1/2 cup of scalded, sweetened milk
2 tablespoons (of a spoon) of grated carrots
2 eggs
1/2 cup of cooked, mashed, and warm sweet potatoes
1 tablespoon of salt
5 tablespoons (of soup) of butter or margarine
3 cups of all-purpose flour
1 egg yolk mixed with 2 tablespoons (of a spoon) of cold water
poppy seeds for dusting
2 packets of active dry yeast for bread
1/2 cup of scalded, sweetened milk
2 tablespoons (of a spoon) of grated carrots
2 eggs
1/2 cup of cooked, mashed, and warm sweet potatoes
1 tablespoon of salt
5 tablespoons (of soup) of butter or margarine
3 cups of all-purpose flour
1 egg yolk mixed with 2 tablespoons (of a spoon) of cold water
poppy seeds for dusting
Mix the yeast and milk
Add the grated carrots
Cover and let it rest until it foams and rises
In a bowl, mix the eggs, sweet potatoes, salt, and butter or margarine
Beat well
Add the yeast, 2 cups of all-purpose flour
Mix well, adding more flour as needed to obtain a smooth dough
Place in a warmed bowl and let it rise for 1 hour
Punch down the dough
Mold into small balls and place on an oiled baking sheet, dusting with flour
Cover and let it rise for another hour
Baste the surface with the egg yolk and water
Bake in a hot oven (400°F) for 5-10 minutes, then reduce heat to (350°F) and continue baking until golden brown (about 30 minutes)
If desired, dust with poppy seeds before baking
Make about 30 fritters.
