3 to 4 c. flour
1/2 tsp. salt
1 egg (room temp.)
1 3/4 c. milk
1 pkg. dry yeast
1/3 c. sugar
1/4 c. shortening
Powdered sugar

Mix about 1 1/2 cups flour, dry yeast, salt and sugar in a large bowl. Set aside.

Heat milk and shortening until lukewarm. Add to the dry ingredients in bowl, beating 2 minutes at medium speed.

Add egg and 1/2 cup flour to form a thick batter. Beat on high for 2 minutes. Stir in enough flour to make a soft dough, kneading lightly. Cover bowl and let rise in a warm place until double in bulk, about one hour.

Place dough on lightly floured surface, knead lightly. Roll out to 1/4 or 1/2 inch thickness. Cut in squares. Let squares stand for a few minutes while you heat your oil to 375 degrees. Fry keucheles a few at a time in the oil. Pull on the outside edges of the square so that the dough is thinner in the center before dropping them into the oil. Brown on one side, flip and brown the other side. Drain on absorbent paper.

Cool slightly, then shake a few at a time in bag filled with powdered sugar.

This is a traditional Ash Wednesday recipe from Buffalo, N. Y.