3 c. flour
1 tsp. salt
1/2 c. butter
1/4 c. evaporated milk
1/4 c. hot water
2 pkgs. dry yeast
1 tbsp. sugar
3 eggs
1 tsp. vanilla
1 c. chopped nuts
1/2 c. sugar

Sift flour, measure 1 1/2 cups flour, add salt and shortening as for pie, combine milk and hot water, when lukewarm, add the 1 tablespoon sugar and the yeast, blend well. Then stir into first mixture, beating until very smooth. Cover, let stand 20 minutes, then add the eggs and beat vigorously, beat in vanilla and the remaining 1 1/2 cups flour. Stir until smooth. The dough will be stiff but slightly sticky. Tie the dough loosely in a square of cheese cloth. Drop it into a pail of cool water, 70 degrees. In about an hour the dough will rise to the top of the water. When it does, remove it from the pail of water and turn onto a platter. Cut off pieces the size of an egg, using a tablespoon. Roll each piece in the chopped nuts and 1/2 cup sugar. Twist into figure 8 or 5. Place on a greased baking sheet. Let stand about 5 minutes then bake in hot oven, 425 degrees, for 10 minutes.