Mastering Fried Dough
The difference between a crisp, airy bite and a leaden lump is how you handle the proof and the heat. A light dough requires patience during the rise and a steady hand at the deep fryer.
Watch the oil temperature like a hawk.
Use a heavy-bottomed pot to ensure thermal stability. If you do not have a thermometer, test the oil with a scrap of dough; it should bubble vigorously the moment it touches the surface.
- Dutch oven or heavy pot
- Candy or deep-fry thermometer
- Slotted spoon or spider strainer
- Wire cooling rack
- Baking sheets
What goes in.
- 4 cupsall-purpose flour
- 1.5 cupswarm water
- 2 tspactive dry yeast
- 2 tbspgranulated sugar
- 1.5 tspkosher salt
- 2 tbspunsalted butter, melted
- 2 quartsneutral oil for frying (canola or grapeseed)
Don't roll, pull.
Avoid a rolling pin, which crushes the air pockets you worked to build during proofing. Use your fingers to gently pull the dough from the center outward, creating a thin middle and a slightly thicker, irregular edge.
The method.
Activate the yeast
Whisk the warm water, sugar, and yeast in a bowl. Let it sit for 5-10 minutes until a layer of foam forms on top.
Mix the dough
Combine flour and salt, then stir in the yeast mixture and melted butter. Knead for 8-10 minutes until the dough is smooth and springs back when pressed.
First proof
Place in a greased bowl, cover with a damp cloth, and let rise in a warm spot until doubled in size, usually about 90 minutes.
Prepare the heat
Heat the oil in your pot to exactly 365°F. Adjust your burner as you work to keep the temperature steady.
Shape and fry
Pull off egg-sized portions of dough. Stretch them gently and drop into the oil. Fry for 2 minutes per side until the color is deep amber.
Drain
Lift the dough onto a wire rack set over a tray. Do not put them directly on paper towels, as the steam will soften the bottom crust.
Other turns to take.
Cinnamon Sugar
Toss the dough in a mixture of sugar and ground cinnamon immediately while still hot.
Savory Herbs
Add 1 tablespoon of finely minced fresh rosemary or thyme to the dough before the first proof.
When it doesn't go to plan.
Keep the oil clean by skimming out any stray flour bits between batches with a fine-mesh strainer.
Do not crowd the pot; two or three pieces at a time is the maximum, as too many will drop the oil temperature too quickly.
If the dough shrinks back when you try to stretch it, let it rest for another 5 minutes to relax the gluten.
The ones that keep coming up.
Why is my fried dough greasy?
The oil temperature was likely too low. The dough needs that initial high-heat sear to set the crust before it absorbs the oil.
Can I make the dough the day before?
Yes. Place the dough in the refrigerator after the initial mix. Bring it to room temperature for an hour before stretching and frying.
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