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1 c. milk
1/2 c. sugar
1 tsp. salt
1 pkg. dry active yeast
1/4 c. lukewarm water
2 eggs, slightly beaten
5 c. flour

Scald milk, add sugar, salt and butter; set aside. Sprinkle yeast into lukewarm water, let stand 5 minutes. Stir until yeast is completely dissolved. Add yeast mixture to milk, which should be lukewarm. Add slightly beaten eggs. Gradually add flour, beating with wooden spoon until too stiff to beat. Remove dough to lightly floured board. Knead until smooth and elastic. Form into ball.

Lightly oil a bowl and place dough in it. Turn ball so oiled portion is on top. Cover. Place in warm area to rise until double (about 2 or 3 hours). Break, do not cut, a handful of dough at a time, stretch it with fingers. Drop by bits into hot oil. Fry until brown on all sides. Drain on paper towels and sprinkle with granulated sugar. Serve warm.

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