1 packet dry yeast
1 c. lukewarm water
1 jigger cognac or brandy
1 1/2 c. flour
Shortening for deep frying
Powdered sugar

Dissolve the yeast in 1/2 cup warm water. Put the remaining water and cognac or brandy in a large pan and add the flour all at once, beating vigorously. Beat in the yeast and quickly turn the dough out onto a pastry board. Knead with greased hands until smooth. Put the dough into a bowl, cover with a cloth, and let rise in a warm place until doubled in bulk.

Heat 3 inches of shortening oil, and fry walnut-sized pieces of the dough until golden brown. Take from the pan and drain on paper towels. Sprinkle with powdered sugar.

Makes about 15 pieces.