| INGREDIENTS: |  |
FIRST MIXTURE:
1 cup of shortening minus 3 teaspoons
1 cup sugar
1 cup boiling water
1 and 1/2 teaspoons salt
2 eggs
2 cakes yeast
1 cup lukewarm water
6 cups sifted flour
SECOND MIXTURE:
1 stick butter
1 teaspoon cinnamon
1/2 cup sugar
Make more of above as needed. | |
| INSTRUCTIONS: | |
Melt shortening. Add sugar and salt to boiling water, stirring until dissolved. Blend in melted shortening. Cool. Beat eggs and add to the cool mixture. Dissolve the yeast in the lukewarm water for five minutes. Add yeast to the first mixture. Then add flour and stir until well blended. Place dough into refrigerator for two hours or overnight.
Roll out dough and cut into 2 and 1/2 inch rounds. Dip in melted butter, then in second mixture. Stack about 3 or 4 rounds in a stack on wax paper. Dough will make about 28 rounds. Lay the stack of rounds on edge and place in a greased angel food cake pan. Give dough enough time to rise to double its size, (approximately 2 hours). Place in a 350 degree oven and bake for 30 to 45 minutes. Remove from oven and allow to completely cool before removing from pan. Glaze the cake if desired. | |
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