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2 1/2 cups flour (divided use) 1/2 cup hot milk 2 ounces dry yeast 1/4 cup lukewarm milk 3 eggs (reserve one egg white) 2/3 cup sugar |
1 teaspoon vanilla extract 1 teaspoon lemon rind 1/2 cup butter or margarine 1/3 cup jam for filling oil for frying confectioner's sugar |
Sift one cup of flour into the 1/2 cup hot milk and beat until smooth. Allow to cool. Dissolve the yeast in the 1/4 cup lukewarm milk. Mix into the flour mixture and let it sit for about 30 minutes to proof.
Combine the eggs, sugar, vanilla, and rind. Add to the proofed dough. Stir in the butter and the remaining 1 1/2 cups flour. Knead well. Cover with a damp towel and set in a warm place to rise until double in bulk (about 45 minutes).
On a floured board roll out to a 1/4 inch thickness. Use a biscuit cutter or juice glass to cut into 2-inch rounds. Put about 1/2 teaspoon of jam in the center of one round, brush edge lightly with egg white beaten with a little water, and top with a second round. Press the edges together crimping them tightly. Allow them to rise again in a warm place for about 30 minutes.
Fry in hot 375° oil until brown on both sides. Drain on paper towels and roll in confectioner's sugar. Makes about 12.
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