Simple Knee Caps

2 oz compressed yeast
1/4 cup sugar
11 cups flour
3/4 cup sugar
5 tsp salt
1 cup lard (part butter may be used)
2 cups warm water
2 cups warm milk
3 eggs, beaten

Crumble yeast into bowl. Sprinkle the 1/4 cup sugar over the yeast and mix to blend (this will melt down to a liquid in a few minutes).

Meanwhile, combine flour, the 3/4 cup sugar, and salt. Cut lard into the flour mixture as for pie crust.

Stir in warm liquids, eggs and yeast mixture, stir vigorously or mix with hands. When it is mixed enough, bubbles might form in the dough or it becomes less sticky. Put into a large bowl, cover and let raise until double or has risen to the top of the container. It can also be placed in the refrigerator overnight.

Then in the morning it is ready to shape. If you do not wish to make it all at one time it will keep in the fridge three days. Shape dough into small balls, let raise double in size then press center of ball.

Deep fry with depression side down 1 to 2 minutes turn over and 1 to 2 minutes more in 375 degree oil.

When cooled sprinkle with powered sugar and whipped cream in the center.