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fried dough with cinnamon/sugar sprinkled on top

K. Goins

  • 1-1/2 cups (350 ml) milk
  • 2 tbsp (30 ml) sugar
  • 1 tsp (5 ml). salt
  • 6 tbsp (90 ml) shortening
  • 2 packages dry yeast
  • 4 cups (950 ml) flour
  • Oil for frying
  • 1/2 cup (125 ml) sugar mixed with 1 tsp (5 ml). cinnamon for topping
  • Heat but do not boil milk, sugar, salt and shortening until shortening is melted.
  • Cool until lukewarm.
  • Add yeast and stir until dissolved.
  • Stir in flour 2 cups (475 ml) at a time, beating until smooth after each addition.
  • Put in greased bowl and cover with a damp cloth.
  • Let rise until doubled (about 30 minutes).
  • Dust hands with flour and pinch off pieces of dough about the size of a golf ball.
  • Stretch each ball into a thin 6 inch to 8 inch circle.
  • Fry one at a time in 350 degree (175 C.) oil.
  • Turn and fry other side until light brown.
  • Drain on paper towels and sprinkle with cinnamon/sugar mixture.
This recipe was found in the Daily Journal (Franklin, Indiana) as part of a group of "County Fair Recipes" including Funnel Cakes, Pronto Pups, Lemonade Shake-ups, and Italian Sausage.

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