1/2 inch cubes Velveeta cheese (approx 6-8)
1 3/4 cup all purpose flour + 3 tbsp flour (in case dough doesn't form)
1 teaspoon salt
1 package fast rising yeast
1 1/2 tsp sugar
1/2 cup warm milk (you can use powder milk like Nido or Klim)
1 egg
1/1 tbsp butter or margerine
peanut oil for frying
Combine flour and salt. Combine yeast, sugar, and warm milk and let proof (foam up) for about 5 minutes. Add the yeast mix to the flour. Do not over mix. Add the eggs and butter and mix until dough comes together. If it is too wet just add more flour a tablespoon at a time until a very soft/slightly sticky dough forms.
Turn out onto a floured surface and knead for no more than one minute. If you overknead you'll get a very heavy bread. Form into a large ball and place in a clean buttered container (preferable Tupperware). Cover and place in a warm place like an oven that hasn't been on. Let rise for 1 hour or until doubled in size.
When it has risen, gently place dough on a flat surface and with a large knife cut into 1 1/2 inch pieces. Place cheese on the buttered side of pieces and gently engulf the cheese with the dough (you can gently pinch it).
Return pieces to buttered container pinch side down. They should look like mini baseballs. Cover and let them rise another 30 minutes.
They'll look seamless now.
Heat deep fryer to 350°F degrees. With my fryer the little indicator light goes off when it reaches the right temperature.
Place the dough balls into the oil (they should float to the top).
Using a slotted spoon, turn the balls every 30 seconds for an even color for 2-3 minutes.
When they are the same color as the sides on both sides remove them and place them on a paper towel to drain.
They serve these in KFC in Central America. They taste great with a malted shake.
Yields 6-8
