Ingredients:

1 1/2 c 6 T 1 1/2 c 1 T 3 tsp 2 pkg 1/2 c 1/2 tsp 5 1/2 c 1 tsp 1 tsp

(3 medium) onions, minced butter or margarine (divided) milk, scalded honey salt (divided) active dry yeast very warm water honey (yes, a second measure!) sifted all purpose flour (divided) coarse ground pepper celery salt vegetable oil

Optional Filling

2 oz 1/4 c pinch 2 2 T

cream cheese sour cream (approximately) garlic powder cooked ham, slivered chopped green onion

Procedure:

 

1.  Sauté onions in 2 tablespoons of the butter until tender.
2.  Place remaining butter in a large mixing bowl.
3.  Pour scalded milk over butter.
4.  Add 1 tablespoon honey and 2 teaspoons salt and stir until better is melted.
5.  Cool to lukewarm.
6.  Sprinkle yeast into warm water in a one-cup measuring cup.
7.  Add 1/2 teaspoon honey and stir until yeast dissolves.
8.  Let stand undisturbed to proof yeast until bubbly and double in volume (about 10 minutes).
9.  Stir the sautéed onions and softened yeast into the lukewarm milk mixture.
10.  Sift 2 cups four with salt, pepper and celery salt.
11.  Add to the milk mixture and beat until smooth.
12.  Add more flour, 1 cup at a time, until a soft dough is formed.
13.  Turn dough out onto floured surface.
14.  Knead until smooth and elastic (about 5 minutes).
15.  Let dough rest a few minutes.
16.  Place dough in an oiled bowl, turning once to bring the oiled side up.
17.  Cover with towel and let rise in warm place until double in bulk (about 1 1/2 hours). Your finger will leave an impression in surface of dough when it has doubled.
18.  Pour vegetable oil into deep skillet to the depth of about 1/14 inches; heat to 360º - 370ºF.
19.  Punch down dough.
20.  Break off 2-inch pieces of dough; pull gently, shaping with the fingertips to form thin patties.
21.  Lower patties, a few at a time, into hot oil.
22.  When pieces rise to the surface and begin to brown along the edges, turn over with slotted spoon to brown other side.
23.  Puffs will be golden brown in about 2 minutes.
24.  Remove to paper toweling to cool.

Serve warm.

If you wish, half of the dough may be shaped into 2 small loaves, placed in a 7 3/4" x 3 5/8" x 2 1/4" loaf pans and let rise again. Bake loaves in 350ºF oven for 40 minutes or until the loaves are a deep golden brown and give a hollow sound when tapped.

Filled puffs:
For 12 filled puffs, use 1/2 of the dough.
1.  Combine filling ingredients in a bowl, using just enough of the sour cream to make a smooth, creamy mixture.
2.  Pat pieces of bough out to 6-inch rounds.
3.  Spread filling on half of round; fold over to enclose filling and pinch to seal. Fry as above.

This is a wonderful addition to a plain dinner! Or, if filled, can be used as an appetiser or snack!