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May Day Crullers
These are like funnel cakes served at carnival and fairs. You will need a squeeze bottle or a pastry bag with a small tip and a coupler. Serve with Sima.

1 envelope active dry yeast
2 tablespoons warm water
2 eggs
1 tablespoon granulated sugar
1 cup milk, scaled, cooled
1/2 teaspoon salt
2 cups all-purpose flour
oil for deep-frying
powdered sugar, for dusting

Stir yeast in to water and let stand 5 minutes.
Meanwhile beat eggs and sugar until blended.
Stir in milk, yeast mixture and salt.
Whisk in flour mixture until smooth.
Cover the bowl with a dry towel and let set 45-60 minutes or until bubbly.
Heat 1-1/2 to 2 inches of oil in a pan over medium-high heat. Bring to 375F.
Pour some of the batter into the squeeze bottle.
Squeeze batter in to oil in a swirling circular pattern, about 3-4 inches in diameter.
Fry one minute on each side or until golden brown.
Remove with a slotted spoon and place on a paper towel to drain.
Dust with powdered sugar.
Serve hot!