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Mexican hot fried puffs of dough


Serves/Makes:8 dozen

  • 1/4 cup (60 ml) warm water
  • 1 pkg. yeast
  • 1 egg
  • 1-1/2 cups (350 ml) milk
  • 1/3 cup (80 ml) melted butter
  • 1/3 cup (80 ml) sugar
  • 1 tsp (5 ml). salt
  • 1 tbsp (15 ml) cornmeal
  • 5 cups (1175 ml) flour (divided use)
  • Mix warm water and yeast in electric blender, until thoroughly mixed.
  • Blend in remaining ingredients except 3 cups (700 ml) flour.
  • Put dough in a large bowl.
  • Cover and let stand in warm place about one hour.
  • Add remaining flour.
  • Knead into soft dough.
  • Cover, let rise until double in bulk.
  • Punch down and store in plastic bag in refrigerator.
  • Roll out thick.
  • Cut triangularly or equilaterally.
  • Heat oil to 400 degrees (200 C.).
  • Fry until golden.
  • Serve piping hot with butter and honey and/or sprinkle with sugar and cinnamon.
Dough may be kept in refrigerator for two weeks.

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