Kleins Garlic Puffs Recipe

How to make it

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• Heat milk until warm, about 110 degreese. Transfer milk to a large, warmed mixing bowl and sprinkle dry yeast ovet the surface. aprinkle sugar over the yeast-water: Let mixture stand 5 minutes until creamy.
• Meanwhile, Place 2 cups flour; garlic powder and salt in a medium bowl and stir to combine.
• Add egg and melted butter to the yeast mixture. Stir in 1 cup flour mixture. Beat with wooden spoon until a smooth batter is formed.
• Beat in remaining 1 cup flour; Turn dough out onto a lightly floured surface and knead by hand until smooth and elastic, about 5 min, working in (about) 1/4 cup flour as necessary.
• Wash the large bowl and spray it with nonstick baking spray. Transfer the dough to the bowl, cover with plastic wrap or a damp towel and let stand in warm place until dough is doubled in bulk, about 45 min.
• Turn out dough onto a lightly floured working surface, Divide the dough into 4 portions. Roll each portion into a "snake" about 10 inches long. Cut into 10 pieces . Place pieces on lightly floured baking sheet. When all the pieces are cut, let them rest 15 minutes until slightly puffy. (If you want bigger puffs cut each snake into 8 pieces.)
• Meanwhile, heat oil to 360 degrees. oil should be at least 2 inches deep. Deep-fry garlic balls,several at a time until golden brown on all sides, Use a slotted spoon and a chopstick to assist twirling them in the hot oil.
• Drain on paper towels, Sprinkle wit homade garlic salt. As you work, keep puffs warm in a 200-degree oven then serve at once.Makes 32 to 40 balls about the size ofa doughnut hole or small golf ball. Allow about -6 balls to a serving. Leftovers re-heat well in a toaster oven in just a few minutes.
• Note
• Homemade Garlic Salt
• Place 1 tablespoon kosher salt an 1 tablespoon garlic powder into amortar; using the pestle crush the mixture moderately fine. If you have a spice grinder, or coffee grinder, use that, pulsing the mixture.