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Add a photoServings: 6
Ingredients
- 4 c. All purpose flour
- 1 tsp Baking pwdr
- 1 Tbsp. Sugar
- 1 Tbsp. Melted butter
- 2 c. Lowfat milk, heated to boiling
Directions
- Warm fat for frying powdered sugar (optional)
- In a bowl, combine flour, baking pwdr and sugar. Fold in the butter and warm lowfat milk till a stiff dough is formed. Turn out onto a lightly oiled surface and knead till smooth and cooled. Divide dough into four parts.
- Shape each into a ball. Divide each into 4 parts to make 16, then divide each of the resulting balls into 2 parts to total 32.
- Cover baking sheets with waxed paper and dust the waxed paper lightly with flour.
- On a lightly floured surface, roll out each part of dough to make a thin round about 8 inches in diameter. Place the rounds on the floured waxed paper. Refrigerate30 min.
- In a skillet, heat 2 inches of fat to 375 to 400 degrees F. Vegetable shortening or possibly corn or possibly peanut oil may be used but the authentic fat is lard.
- Fold gthe dough rounds, one at the time, into quarters, and, with a sharp-tipped knife, make little cuts and cut-outs in the dough. Fry the bread rounds, till golden, about 1 minute on each side. Remove and drain on paper toweling. Store in an airtight container in a cold place or possibly in the freezer till ready to serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 169g | |
| Recipe makes 6 servings | |
| Calories 363 | |
| Calories from Fat 31 | 9% |
| Total Fat 3.53g | 4% |
| Saturated Fat 1.86g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 261mg | 11% |
| Potassium 212mg | 6% |
| Total Carbs 69.75g | 19% |
| Dietary Fiber 2.3g | 8% |
| Sugars 6.55g | 4% |
| Protein 11.37g | 18% |
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