1 cake fresh or dry granular yeast
1/4 cup warm water
4 1/2 cups sifted flour
1/2 cup granulated sugar
1/2 teaspoon salt
3 eggs, beaten
1 3/4 cups scalded milk
1 cup chopped walnuts


Add yeast to water; let stand 5 to 10 minutes until softened. Sift flour, sugar, and salt into large bowl. Add eggs. Stir up yeast and add to flour. Beat well 20 minutes. Let stand in warm place, 80 to 85 degrees, to rise until double in bulk. Pat out on well-floured board 1 1/2-inch thick. Cut out 2 1/2 inch rounds with floured cutter. Place some chopped walnuts and 1/2 teaspoon sugar and a sprinkling of cinnamon on 1/2 of each round. Fold dough over; pinch down edges tightly to seal. Fry in deep fat heated to 370-degrees on a deep-fat thermometer or until a cube of day-old bread browns in 60 seconds. When golden brown on both sides, drain on brown paper. Sprinkle with sugar. 

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