1/2 pound butter or margarine, softened
1 cup granulated sugar
1 quart milk
4 packages dry yeast
2 teaspoons salt
1 teaspoon vanilla extract
12 cups flour (about)
Scald milk. Let cool until lukewarm. Add yeast.
Cream butter or margarine with sugar. Add beaten eggs. Now to the butter mixture alternate flour and milk until used up. Knead in bowl until dough does not stick to hands.
Let dough rise for 2 or 3 hours until double in bulk.
Roll out on floured board to 1/2-inch thickness. Cut with floured glass.
Fry in deep fat until lightly brown.
Cool and sprinkle with confectioners' sugar or fill with jelly or lekvar.
Yield: 24 servings
Middle Eastern Recipes