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Prep Time: 0 Minutes Cook Time: 95 Minutes |
Ready In: 95 Minutes Servings: 24 |
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Fill with your favorite jam or jelly Ingredients:
2 packages yeast |
1/4 cup warm water |
2 cups scalded milk |
1/2 cup shortening |
1/2 cup sgar |
3/4 tsp salt |
2 eggs |
6 1/2 cups flour |
6 cups oil |
powdered sugar |
jelly or jam |
whipped topping |
Directions:
1. In a small mixing bowl stir the yeast into thewarm water and let it stand until bubbly. In a mall saucepan on low heat scald the milk and allow it to cool until just warm. In a larging mixing bowl cream the shotening, sugar and salt together. Add the eggs. Stir in the yeast mixture nd the scalded milk. Add the flour and knead the dough unil it is smooth and elastic. Place th dough into a large greased mixing bowl and allow it to rise in a warm place until t has doubled in bulk.
2. Roll the dough out to 1/2 inch thickness n floured surface. Cut the dough with a 2 1/2 inch round cutter. Cover the rounds with a towel and allow them to rise for 30 minutes. With the bottom of a glass or bottle, about 1 to 1 1/2 inches in diamete, press an indentation in the center of each risen Knee Cap.
3. Pour the oil into an electric skillet or deep fryer and heat to 400 degrees. Drop the knee caps (indented side down) into the hot oil. Fry them until golden brown on both sides. Drain on paper towels and dust with powdere sugar. Fill the holes with your favorite jelly or jam and top with the whipped topping.
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