|
Instructions |
|
|
Heat buttermilk until warm. Soften yeast in lukewarm water.
|
|
|
In large bowl combine remaining ingredients with half flour. Add yeast. Beat until smooth. Add remaining flour to make soft dough.
|
|
|
Allow to rise, covered, until double in size. Punch down and place in refrigerator overnight.
|
|
|
Ready to fry- heat oil or shortening to 375. Roll dough out 1/2 inch thick on floured board. Cut into 2x2 inch squares. Stretch each piece and trop into hot fat. Fry both sides until golden brown. Drain on paper towels.
|
|
|
Serving
Suggestions |
|
Dough will keep in fridge for 3-4 days. Punch down from time to time and cover tightly with foil or damp cloth.
|
|
Originally Submitted
12/16/2010
|