Traditional Fried Dough
This is the smell of a summer fair or a roadside stand. It requires nothing more than pantry staples and a watchful eye at the stove.
Watch the oil heat like a hawk.
If the oil is too cold, the dough drinks the fat and turns greasy. If it's too hot, the exterior burns before the inside sets.
- large heavy-bottomed pot or Dutch oven
- thermometer
- slotted spoon
- cooling rack with paper towels
What goes in.
- 1 cupwarm water (110°F)
- 1 tbspactive dry yeast
- 2 tbspgranulated sugar
- 3 cupsall-purpose flour
- 1 tspsalt
- 2 tbspolive oil
- 1 quartneutral oil for frying, such as canola or vegetable
Gravity does the work
Hold the dough ball by its edges and let gravity stretch it downward. Use your fingertips to gently press the center until it is nearly translucent, leaving the rim slightly thicker.
The method.
Activate the yeast
Whisk the warm water, sugar, and yeast in a bowl. Let it stand for 5-10 minutes until a thick, tan foam forms on the surface.
Mix the dough
Add flour, salt, and olive oil to the yeast mixture. Stir until a shaggy ball forms, then knead on a floured surface for 5 minutes until smooth and elastic.
First rise
Place the dough in an oiled bowl, cover with a warm towel, and leave in a draft-free spot for 90 minutes or until it has doubled in size.
Heat the oil
Pour oil into your pot until it is 2 inches deep. Bring to 350°F over medium heat.
Shape and fry
Divide the dough into 8 balls. Stretch one at a time and carefully lower it into the oil. Fry for 2 minutes per side until deep golden brown.
Drain
Remove with a slotted spoon and place on a wire rack or paper towels for a minute to shed excess oil.
Other turns to take.
Cinnamon Sugar
Toss the hot dough immediately in a mixture of 1/2 cup sugar and 1 tablespoon ground cinnamon.
Savory Garlic
Brush with melted butter and sprinkle with sea salt and garlic powder while still warm.
When it doesn't go to plan.
Test the oil temperature frequently; it will drop every time you add a piece of dough.
Don't crowd the pot. Frying one or two at a time keeps the oil temperature stable.
If the dough keeps shrinking back when you try to stretch it, cover it and let it rest for another 10 minutes to relax the gluten.
The ones that keep coming up.
How do I know if the dough is done?
The dough will float on top of the oil and look mahogany or deep amber. When you lift it out, it should feel hollow and light.
Can I make this ahead of time?
You can let the dough rise in the refrigerator overnight. Bring it to room temperature before stretching and frying.
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