|Letting the mixer do all the work, just stand around and|
wait for the dough to be ready to transfer into another bowl.
|Add the dough to a well greased bowl, butter only, and|
once the bottom is greased, flip over the dough, cover with
a tea towel and keep in a warm spot.
|In about an hour or so, the dough should have at least|
doubled in size, and is ready to be punched down and
cut into good sized chucks to start the frying process.
|I keep them warm in the oven, usually at about 170 degrees,|
so that we can all sit down to eat at the same time.
It is important to only fry them until they just start to
turn golden, any longer and they will become
crispy instead of soft and chewy.
|Butter and cinnamon sugar is best on these, as it melts|
on the warm dough and is super yummy. My hubby doesn't
like cinnamon sugar, so enjoys them with butter and jam,
|Depending on how many dough gods I make, I usually make|
4 per person, there is usually enough dough to form into
a loaf, and after another rising in a greased loaf pan,
I bake it off later in the day to have with dinner.