Prep time: 20 minutes

Cook time: 4-5 minutes each batch

Materials:

• 3 cups flour sifted
• ½ cup unsalted butter or margarine melted
• Pinch of salt 
• 2 large or 3 small eggs
• 6 tbsp. sugar separated into 4 and 2 
• 1 ounce fresh yeast 
• 1 tbsp. vanilla extract
• 1 cup milk warm
• Vegetable oil for frying

Process:

1. Mix warm milk mix with yeast, 4 tbsp. sugar and 4 tbsp. flour. Give it a rough mix cover with plastic wrap and a clean cloth and set aside for 20 minutes to bloom. 
2. In a mixing bowl add in the eggs, remaining sugar and vanilla. Whisk to combine.
3. In the bowl of a standing mixer fitted with a dough hook add in the flour and a pinch of salt.
4. Add in the egg mixture and yeast mixture. 
5. Mix on medium speed for 10 minutes.
6. Set aside for the dough to rise.
7. On a well floured surface roll the dough out into a rectangle about ¼ inch thick.
8. Cut the dough horizontally into about 1 ½ inch thick stirps.
9. Then cut vertically into about 5 1/12-6 inch pieces.
10. On one end of the strip make a 1 inch incision towards the top. 
11. Pull the top of the dough through that whole to twist it (watch video for visual).
12.  Set aside on a slightly floured tray and continue to do the remainder of the dough.
13. In a skillet with high sides add in about 2 inches of vegetable oil. 
14. Keeping the heat on medium/ low let the oil heat up. (Best way to test it is by placing the handle of a wooden spoon into the oil and if bubbles start to form around the handle the oil should be hot enough to use).
15. Place a few pieces of the dough into the skillet and cook for about 1 ½ to 2 minutes on each side or until fully cooked through.
16. Remove and place on a paper towel lined plate.
17. While the chrust is still warm roll it in some powdered sugar and ENJOY!