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1
Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes.
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2
Combine milk, 2 tablespoons sugar and salt in a small saucepan.
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3
Cook over low heat, stirring occasionally, until sugar dissolves.
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4
Cool to 105u00b0 to 115u00b0.
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5
Add milk mixture, 2 cups flour, egg, 2 tablespoons oil and nutmeg to yeast mixture; beat at medium speed of an electric mixer until blended.
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6
Gradually stir in enough remaining flour to make a soft dough.
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7
Place in a well-greased bowl, turning to grease top.
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8
Cover and let rise in a warm place (85u00b0), free from drafts, 45 minutes or until doubled in bulk. Punch down dough; turn out onto a well floured surface and knead until smooth and elastic (about 3 minutes).
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9
Roll dough into an 18 x 12-inch rectangle; cut into 3 x 2-inch rectangles.
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10
Place 1 inch apart on a lightly floured surface; cover and let rise in a warm place, free from drafts, 1 1/2 hours or until doubled in bulk. Pour oil to depth of 3 to 4 inches into a large Dutch oven; heat to 375u00b0.
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11
Fry dough, a few pieces at a time, 1 minute on each side or until golden.
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12
Drain on paper towels; sprinkle with powdered sugar. Yield:
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13
3 dozen.
