2 yeast cakes
2 tbsp. butter
4 c. warm water
8 to 10 c. flour
1/2 c. sugar
1 tsp. salt

Dissolve yeast and 1 tsp. sugar in 110-115°F water. Add melted and cooled butter and half of the flour; beat until smooth to make dough that can be handled (dough should be slightly sticky).

On a lightly floured work surface, knead until dough is smooth and elastic. Place in a greased bowl, turning once to coat with oil. Cover and let rise until double in size (about 4 1/2 hours) in a warm place, free from draft.

Cut slices off and deep fry in hot oil (350°F-360°F - larger pieces of dough require the lower temperature to cook through before the outside is done).

Turn once to cook both sides. Remove from oil using a slotted spoon. Shake in a brown paper bag with coarse or sanding sugar (any granulated sugar will work in a pinch, but we prefer using sanding sugar that has been sitting in a jar with a vanilla bean for 6 months or creamy-colored and caramel flavored Mexican sugar).

Submitted by: Belle