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Punahou School


2 pkg active dry yeast

2 tsp sugar

1/2 cup warm water

12 eggs

12 cup flour

1 cup sugar

1/2 cup butter-melted

2 cup evaporated milk

2 cup water

1 tsp salt

oil for deep frying

extra sugar or cinnamon/sugar


Dissolve the yeast and the 2 tsp sugar in the warm water.

Beat the eggs until thick.

Measure the flour into a large bowl.

Make a "well" in the center of the well and add the yeast,eggs,and the remaining ingredients.

Beat thoroughly to obtain a very soft,smooth dough.

Cover and let rise til doubled in bulk.

With a circular motion,following the outer edge of the bowl,turn the dough.

Cover and let rise again.

Heat oil to 375 and drop dough by teaspoonful into the hot oil.

Fry til golden brown.

Drain and roll in sugar or cinnamon/sugar.

Serve warm.

This recipe is from the annual Punahou School Carnival and makes about 14 dozen.

Note: If they come out with the center still a little doughy, turn the heat down on the oil which will allow them to cook longer.