KUL-KULS

Steps:

• For frying the kul-kuls you need a deep frying pan and Cooking Oil about 2" depth in the pan.
• In a large bowl, mix flour, baking powder, salt, and powdered sugar and set aside.
• In a medium bowl, combine egg, butter.
• In a measuring cup measure your milk and add vanilla.
• Mix the butter and egg well into the flour (so it becomes nice and crumbly).
• Add the milk mixture a little at a time and knead well.
• The dough has to be nice and pliable.
• If too dry add more milk or if it is too sticky adjust by adding flour.
• Keep the dough covered tso hat it does not dry.
• Take a little at a time (about the size of a ping pong ball) roll it like a rope 1/2 inch in diameter and then make into small balls.
• Flatten these balls either on a comb or a fork and then roll along the bake of your fork to make shapes as shown in the photograph (a spiral type effect.
• Put these onto plates or trays.
• Heat the oil on a medium setting (do not overheat).
• Put about a handful of the kul-kuls into the hot oil and fry stirring with a spatula (used for deep frying) til golden (light) brown (till crisp).
• Reduce heat and remove.
• Continue frying the rest in the same manner. (Sometimes while frying the kul-kuls the oil starts to froth if so just reduce the heat slightly and keep stirring all the time).
• I usually put the fried kul-kuls in a bowl lined with paper towels to allow them to drain.
• Once these are cooled they can be coated with a sugar coating, but they taste best without in my opinon!
• If you want to know how to coat them with a sugar coating, please contact me :).
• If you have any questions feel free to Zmail me or find me on the boards!