Ingredients

• 2 , .25 ounce
• 0.25 cups warm water , 105 to 110 degrees F
• 0.5 cups shortening
• 0.5 cups white sugar
• 0.75 teaspoons salt
• 2 eggs
• 2 cups milk
• 6.5 cups all-purpose flour
• oil for frying
• 1 cup confectioners' sugar for dusting
• 2 cups heavy cream , whipped
• 1 , 1.75 ounce

Instructions

1. 1 Dissolve yeast in warm water in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Beat shortening, sugar, and salt together in a bowl. Beat in eggs, one at a time, while continuing to beat. Add milk and yeast mixture alternating with flour until smooth.
3. 3 Place dough in a greased bowl and turn to coat. Cover with a light towel; let rise in a warm place until doubled in volume, 1 to 1 ½ hours.
4. 4 Punch down dough and roll out on a floured surface to ½-inch thick. Cut into rounds with a 2-inch round cookie cutter, cover, and allow to rise 30 minutes more.
5. 5 Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
6. 6 Press an indentation into center of each kneecap using your thumb. Lower kneecaps carefully into the hot oil a few at a time. Fry until golden brown, 1 to 2 minutes per side. Transfer to a paper towel-lined plate to drain; cool to room temperature, about 30 minutes. Repeat with remaining kneecaps.
7. 7 Dust kneecaps with confectioners' sugar; fill indentations with whipped cream and sprinkle with colored sugar.

Nutrition per serving