Directions

1. Boil ½ cup of water. Once it’s boiling, add the boiling water to the bowl of a stand mixer. Add coconut oil, sugar, and salt. Mix until salt and sugar have dissolved.

2. Cool to lukewarm.

3. In this order, add heavy whipping cream, egg(s), nutmeg, dry active yeast, and flour. Mix for 2 minutes.

4. Let rest for 5-10 minutes

5. Continue to mix for 5 more minutes on medium slow. If needed, add more flour slowly until the dough clings to the hook and cleans the sides of the bowl.

6. Cover and let rest on the counter for 30 minutes.

7. On a well-floured surface, flatten dough out to 1/4 inch by hand or with a roller. Cut into 2x3 inch rectangles.

8. On a well-floured surface, flatten dough out to 1/4 inch by hand or with a roller. Cut into 2x3 inch rectangles.

Alternative

1. Cover and refrigerate overnight. On the day of baking, remove dough from the refrigerator and allow it to warm to room temperature.

2. On a well-floured surface, press or roll out a rectangle about 1/4 thick.

3. Cut into 2x3 inch rectangles.

4. Deep fry in coconut oil at 360 F for about 2 to 3 minutes, 1-1 ½, minutes per side or until they are a deep golden brown.