In a bowl, combine flour, baking powder and sugar. Mix in the butter and hot milk until a stiff dough is formed. Turn out onto a lightly oiled surface and knead until smooth and cooled. Divide dough into four parts. Shape each into a ball. Divide each into 4 parts to make 16, then divide each of the resulting balls into 2 parts to total 32.
Cover baking sheets with waxed paper and dust the waxed paper lightly with flour.
On a lightly floured surface, roll out each part of dough to make a thin round about 8 inches in diameter. Place the rounds on the floured waxed paper. Chill 30 minutes.
In a skillet, heat 2 inches of fat to 375 to 400 degrees F. Vegetable shortening or corn or peanut oil may be used but the authentic fat is lard.
Fold the dough rounds, one at the time, into quarters, and, with a sharp-tipped knife, make little cuts and cut-outs in the dough. Fry the bread rounds, until golden brown, about 1 minute on each side. Remove and drain on paper toweling. Store in an airtight container in a cool place or in the freezer until ready to serve.
From: THE GREAT SCANDINAVIAN BAKING BOOK by Beatrice Ojakangas, Little, Brown, and Company, Boston. 1988. Shared by: Karin Brewer, Cooking Echo, 6/93