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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 40 |
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Add that she frosts them too. Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1 cup warm water (110° to 115°) |
1 cup warm milk (110° to 115°) |
2/3 cup sugar |
1/2 cup butter, softened |
2 eggs |
1/2 teaspoon salt |
6 to 7 cups king arthur unbleached all-purpose flour |
oil for deep-fat frying |
filling: |
3 tablespoons flour |
1 cup milk |
1 cup butter, softened |
1 cup sugar |
1 teaspoon vanilla extract |
1/4 to 1/2 cup confectioners' sugar |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, eggs and salt; mix well. Stir in enough flour to form a soft dough. Do not knead. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
2. Punch dough down. Turn onto a lightly floured surface; roll into a 15-in. x 8-in. rectangle. Cut into 3-in. x 1-in. rectangles. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.
3. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry, a few at a time, until golden brown on both sides. Drain on paper towels.
4. For filling, in a small saucepan, combine flour and milk until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly; cool.
5. In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Add cooled flour mixture; beat until fluffy. Gradually beat in enough confectioners' sugar to achieve a spreadable consistency.
6. While sticks are still warm, make a cut in the top of each; fill with filling. Yield: 40 cream sticks.
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