2 tablespoons of butter or margarine
3/4 cup of sugar
2 eggs
4 cups of all-purpose flour
2 teaspoons of active dry yeast
1/2 teaspoon of ground nutmeg
1/2 teaspoon of ground cinnamon
1 cup of milk
Oil for frying
2 tablespoons of butter or margarine
3/4 cup of sugar
2 eggs
4 cups of all-purpose flour
2 teaspoons of active dry yeast
1/2 teaspoon of ground nutmeg
1/2 teaspoon of ground cinnamon
1 cup of milk
Oil for frying
Beat the sugar with the butter or margarine until creamy
Add the eggs one at a time, beating well after each addition
Combine the dry ingredients and add to the mixture, alternating with the milk
Refrigerate for 1 hour or more
Roll out the dough on a floured surface to a thickness of about 1/8 inch
Cut the dough into circles about 7 cm in diameter
Cut a circle from the center of each one about 1.5 cm in diameter
Fry the crescent rolls in hot oil until golden, flipping only once
Drain on paper towels.
