This is my dad’s version of scones. It is a dough like cinnamon roll dough and it is fried in hot oil. Very good Sunday treat. Served with honey, jam or sprinkled with powdered sugar.
In a large bowl, stir together the scalded milk, sugar, margarine and salt. In a small bowl, stir together the yeast and warm water. Let stand 10 minutes, or until foamy.
Stir the yeast mixture into the milk mixture. Blend in the eggs. Mix in the flour one cup at a time to make a soft dough. Cover bowl and let rise in a warm place until double.
Heat one inch of oil in a deep heavy skillet to 370 degrees F (180 degrees C). Form large handfuls of dough into flat pancake shapes and fry them in the hot oil, turning once, until golden brown on both sides. Remove from oil to drain on paper towels.
Per Serving: 172 calories; protein 4.2g; carbohydrates 29.9g; fat 3.9g; cholesterol 13.7mg; sodium 97.9mg.
The quality of the flour can make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal dough , which doesn’t always rise as well as white bread.
To made this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.
A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then clear it off the next day.