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1
In a bowl, combine flour, baking powder and sugar. Mix in the butter and hot milk until a stiff dough is formed.
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2
Turn out onto a lightly oiled surface and knead until smooth and cooled.
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3
Divide dough into four parts. Shape each into a ball. Divide each into 4 parts to make 16, then divide each of the resulting balls into 2 parts to total 32.
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4
Cover baking sheets with waxed paper and dust the waxed paper lightly with flour.
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5
On a lightly floured surface, roll out each part of dough to make a thin round about 8 inches in diameter. Place the rounds on the floured waxed paper. Chill 30 minutes.
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6
In a skillet, heat 2 inches of fat to 375u00b0 to 400u00b0F Vegetable shortening or corn or peanut oil may be used but the authentic fat is lard.
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7
Fold the dough rounds, one at the time, into quarters, and, with a sharp-tipped knife, make little cuts and cut-outs in the dough. (Remember the paper snowflakes we cut out as kids?).
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8
Fry the bread rounds, until golden brown, about 1 minute on each side. Remove and drain on paper toweling.
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9
When cool, sprinkle with powdered sugar, if desired.
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10
Store in an airtight container in a cool place or in the freezer until ready to serve.
