1. In a bowl, combine flour, baking powder and sugar. Mix in the butter and hot milk until a stiff dough is formed. 2. Turn out onto a lightly oiled surface and knead until smooth and cooled. 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. 4. Cover baking sheets with waxed paper and dust the waxed paper lightly with flour. 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. 6. In a skillet, heat 2 inches of fat to 375° to 400°F Vegetable shortening or corn or peanut oil may be used but the authentic fat is lard. 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?). 8. Fry the bread rounds, until golden brown, about 1 minute on each side. Remove and drain on paper toweling. 9. When cool, sprinkle with powdered sugar, if desired. 10. Store in an airtight container in a cool place or in the freezer until ready to serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
