Ingredients

• 1 1/2 cups flour
• 1 pkg active dry yeast
• 1 5 oz can evaporated milk
• 1/2 cup granulated sugar
• 1/4 cup water
• 1/4 cup shortening
• 1 tsp salt
• 2 eggs
• 2 1/2 - 3 cups flour
• vegetable oil

Directions

1. Stir together 1 1/2 cups of the flour with yeast until well combined.

2. In a medium saucepan, combine milk, sugar, water, shortening and salt. Heat until shortening melts and liquid measures 120F to 125F on an instant read thermometer (very warm).

3. Stir the liquid into the flour, beating with an electric mixer. Stir in eggs 1 at a time, beating after each addition. Beat for several minutes, gradually adding the remaining flour.

4. Turn out onto a lightly floured pastry board. Knead in as much of the remaining flour as is needed to make a stiff dough. Continue to knead for 5-8 minutes, or until dough is smooth and elastic. Shape into a ball, place in a lightly oiled bowl, turning once to coat with oil, and cover with plastic wrap. Refrigerate for at least 2 hours or overnight until ready to use.

5. When ready to use, let dough reach room temperature and punch down. Let rest, covered with a damp paper towel for 10 minutes.

6. Turn out onto a lightly floured work surface and roll into flat rectabgles 3 inches by 4 inches wide of an 1/8-1/4 inch thickness.

7. Bring oil in a deep pan to a temperature of 365F. Using a slotted or mesh spoon, carefully lower two rectangles at a time into the hot oil and fry, turning once, for a total of about 1 1/2-2 minutes (or until golden). Remove and drain on paper towels.

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