Ruth O'Donnell's Flippers
Total Time: 1
Yield: 2 dozen flippers
- 1 package dry yeast
- 2 cups warm water
- 1 teaspoon salt
- 3 tablespoons sugar
- 3 tablespoons melted shortening (or butter)
- 1 egg, beaten
- 6-7 cups flour
- 1/2 cup shortening (or butter)
- Powdered sugar (optional)
Instructions:In a large bowl, whisk yeast into warm water. Add salt and sugar. Using a hand beater, mix in melted shortening (or butter) and egg. Add flour gradually, until dough is soft and velvety, no longer sticky. Knead dough until it springs back (about 5 minutes). Set, covered, in a warm place and let rise 3-4 hours, or until doubled in size.
Cut dough pieces, 2-3 ounces per piece; shape into oblongs. Lay them on a towel; let rise again, about 45 minutes.
In a cast-iron frying pan, melt shortening (or butter) until pan is three-quarters full. When hot, add dough pieces. Fry on one side and flip over. When done, drain on paper towels.
If you like, add powdered sugar to a paper bag, drop hot flippers in, and shake to coat. Serve hot with maple syrup or molasses.