Fastnachts(Grace Church, Shrove Tuesday)

• 3/4 c. milk
• 1/4 c. sugar
• 1 tsp. salt
• 1/4 c. margarine (1/2 stick)
• 1/4 c. warm water
• 1 pkg. dry yeast
• 1 egg, beaten
• 3 1/4 c. flour, divided

1. Scald milk; stir in sugar, salt and margarine.
2. Cool to lukewarm.
3. Dissolve dry yeast in water.
4. Add to lukewarm milk, egg and half of the flour.
5. Beat until smooth.
6. Stir in remaining flour.
7. Turn out on a lightly floured board.
8. Knead until smooth and elastic, about 10 minutes.
9. Place in a greased bowl, turning to grease all sides.
10. Cover and let rise in a warm place until double in bulk (about 1 hour).
11. Punch dough down.
12. Roll out about 1/2-inch thick.
13. Cut with a 2 1/2-inch round cutter (no hole in center).
14. Cover and let rise in warm place until double in bulk. Fry in deep lard, 375u0b0 for 2 to 3 minutes until both sides are golden brown.
15. Drain on absorbent paper.
16. While warm, dust with powdered sugar.

milk, sugar, salt, margarine, warm water, yeast, egg, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=815517 (may not work)