Crispy Fried Dough Sticks
There is a specific window for these sticks: they must be eaten while the shell still holds its snap against the steam-softened interior. This method avoids the heavy, chewy texture of standard yeast breads in favor of a quick, jagged crunch.
Temperature control is your primary variable.
If the oil is too cool, the sticks will drink the fat and become greasy; if it is too hot, they will burn before the center sets. Use a heavy-bottomed pot to maintain consistent heat.
- Heavy-bottomed Dutch oven
- Thermometer
- Spider skimmer
- Wire cooling rack
What goes in.
- 2 cupsall-purpose flour
- 1 tspinstant yeast
- 1 tspsalt
- 1 cupwarm water
- 1 tbspneutral oil, for the dough
- 1 literneutral oil, for frying
Folding the dough
By folding the dough over itself during the shaping process, you create internal layers that separate when they hit the hot oil, ensuring an airy, rather than dense, interior.
The method.
Mix the dough
Combine flour, yeast, salt, and water until a sticky ball forms. Add the tablespoon of oil and knead until the dough pulls away from the sides of the bowl.
First rise
Cover the bowl with a damp cloth and let it sit in a warm spot until doubled in size, about 1 hour.
Shape
Turn the dough onto a floured surface. Stretch into a rectangle about 1/4 inch thick. Cut into strips 1 inch wide and 4 inches long.
Heat oil
Bring the frying oil to 375°F (190°C). Check the temp near the surface where the dough will be dropped.
Fry
Drop the strips into the oil in small batches. They will float immediately. Turn them constantly with a skimmer until they reach a deep amber color.
Drain
Transfer to a wire rack. Let them drain for at least two minutes before serving.
Other turns to take.
Sweet crust
Roll the finished hot sticks in a mixture of cinnamon and granulated sugar.
Savory herb
Fold finely minced chives or scallions into the dough during the final stage of kneading.
When it doesn't go to plan.
Always fry a test piece to confirm the oil temperature before dropping in the full batch.
Do not crowd the pot, as the sudden drop in temperature will lead to soggy, oily dough.
If your flour is particularly dry, add a teaspoon of water at a time until the dough feels supple.
The ones that keep coming up.
Why did my dough sticks turn out chewy?
The oil temperature was likely too low, causing the dough to absorb fat rather than fry, or the dough was worked too much after the final rise.
Can I prep these the night before?
You can let the dough rise in the refrigerator overnight, but bring it to room temperature for at least 30 minutes before shaping.
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