Unformatted text preview: Divide the dough into quarters. 2. Roll each piece out to a 6z3 in rectangle and trim to make them straight. Cut each rectangle lengthwise into six strips, ½ in wide, and tie into a simple knot. 3. Heat the oil in a deep-fat fryer to a temperature of 375 degrees. Deep dry the knots in batches for 1-2 minutes, until crisp and golden. Transfer to paper towels with a slotted spoon. Serve warm, dusted with sugar....
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This note was uploaded on 04/04/2012 for the course ECO 304K taught by Professor Hickenbottom during the Spring '10 term at University of Texas.
- Spring '10