7 tablespoons unsalted butter or pareve margarine, at room temperature
Vegetable oil for frying
Confectioners' sugar
Steps:
Dissolve the yeast in 1/2 cup warm water in the bowl of an electric mixer fitted with the dough hook. Stir in the flour, eggs, salt, granulated sugar, and the butter or margarine, and knead until you have the consistency of a smooth dough. Turn it out, clean and grease the bowl, and put dough back in. Allow dough to rest, covered, for 1 1/2 to 2 hours, or until doubled in volume. Punch down, and knead again.
Roll out the dough with a rolling pin to a thickness of about 1/4 inch. With a sharp knife, cut the dough into roughly equal 2-inch triangles or rectangles. Allow to rise for 45 minutes.
Heat about 2 inches of the oil to 375 degrees in a deep pan or a wok. Lower three or four pieces of the dough at a time into the hot oil, and fry until they are golden on both sides. Extract them with a slotted spoon, and drain on paper towels. Repeat with the rest of the dough. Sprinkle with confectioners' sugar before serving.
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