Ingredients
- 1 ounch cake compressed yeast
- 1-1/2 cups warm water
- 2/3 cup oleo
- 2/3 cup sugar
- 1 teaspoon salt
- 1 cup mashed potatoes (2 medium spuds)
- 2 eggs
- 6-1/2 cups sifted flour
- 1 # prune jam
Preparation
Step 1
Dissolve yeast in water. Let stand 10 minutes (should make bubbles if yeast is good). Cream sugar and oleo. Add to hot mashed potatoes. When cool add yeast to potato mixture. Stir. Add salt, eggs and flour. Mix well. Cover with damp towel and let rise in warm place until double in bulk. Knead (adding flour as you knead it until not sticky anymore). Then roll out onto a floured surface until about a half inch high and cut into round shapes and cover with damp towels and let rise until double. Using a cookie press fill with prune filling and fry in deep fat fryer in lard (at least 3 #'s). I now use canola oil to fry with and it turns out pretty good. When browned take out and roll in powdered sugar or regular sugar.
DON'T ROLL TOO THIN