Ingredients
- 8 ounces Sugar
- 1 ounce Salt
- 3 pounds 8 ounces Bread Flour
- 3 ounces Dry Milk Powder
- 1/2 teaspoon Cinnamon
- 3 1/2 teaspoon Mace
- 6 ounces Shortening
- 10 each Eggs
- 6 fluid ounces Buttermilk
- 1 fluid ounce Vanilla Extract
- 1 ounce Active Dry Yeast
Cooking Directions
- Condition yeast with a little warmed buttermilk. Stir together with yeast and let it sit at least 15 minutes until a foam forms on the surface.
- Combine sugar, salt, bread flour, milk powder, cinnamon, mace, and shortening. Mix until just combined.
- Add this mix in with conditioned yeast in a mixer with a dough hook. Low speed 2-3 minutes.
- Beat eggs lightly, stir in vanilla. Add to mixture.
- Slowly add buttermilk to make a soft and slightly sticky dough.
- Ferment 1-2 hours: let sit in a warm space, dough will double in size.
- Divide into 4 pieces, work with each individual piece to roll and cut into shapes.
- After cutting allow dough to rest and rise again. Cover with slightly wet towel, make sure to spray cut outs.
- This will grow about 1.5 times.
- Heat fry oil to 385 degrees. Fry each side 1 minute, light golden brown.
Glaze Topping: 1 cup powdered sugar, dash of lemon juice, milk until desired thickness.