Ingredients
- 1 1/4 c milk heated to 100°
- 2 1/4 tsp yeast (one package)
- 1/4 cup sugar
*Dissolve sugar and yeast in warm milk and allow it to activate and become foamy
- 2 eggs
- 4 oz butter melted and cooled
*Combine egg and butter to milk mixture
- 4 1/4 cup flour
- 1 tsp salt
*Mix well
Directions
- Pour wet ingredients into dry and combine. Dough should be slightly sticky.
- Knead until smooth and place in a covered bowl.
- Allow to rise until doubled in size.
- Good time to heat fryer to 350° to 375°
- Dust work area with flour.
- Push down risen dough and roll out to between 1/4 inch to 1/2 inch even thickness. If dough begins to shrink, allow it to rest before continuing.
- Once rolled out, cover with a damp towel and allow to rest 10 minutes before cutting to avoid snapback.
- Cut into 3 1/2 inch rounds and place on a baking sheet, cover with towel again.
- Fry till golden brown flipping once. Make sure both sides are even in color.
- Allow to drain briefly on a paper towel lined tray.
- Toss in cinnamon sugar and rest.
- Fill with Heidi’s Raspberry Jam.
