Light, airy, and golden-brown fried dough, dusted with a generous coating of sugar. Perfect for breakfast, dessert, or a sweet snack.
Ingredients:
- For the Dough:
- 1 cup warm milk (105-115°F/40-46°C)
- 2 tablespoons granulated sugar
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 large egg
- 2 tablespoons melted unsalted butter
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- For Frying:
- Vegetable oil or canola oil, for frying (about 3-4 inches deep)
- For Coating:
- 1 cup powdered sugar (confectioners’ sugar)
Instructions:
- Activate the Yeast:
- In a large bowl, combine the warm milk and 2 tablespoons of granulated sugar.
- Sprinkle the yeast over the milk mixture and let it sit for 5-10 minutes, or until foamy. This indicates the yeast is active.
- Combine Wet Ingredients:
- Add the egg, melted butter, and vanilla extract to the foamy yeast mixture. Whisk until well combined.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour and salt.
- Form the Dough:
- Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or a stand mixer fitted with a dough hook.
- Mix until a soft dough forms. If the dough is too sticky, add a little more flour, one tablespoon at a time.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
- First Rise:
- Place the dough in a lightly oiled bowl, turning to coat.
- Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Shape the Dough:
- Once the dough has doubled, punch it down to release any air.
- Turn the dough out onto a lightly floured surface and roll it out to about 1/2-inch thickness.
- Cut the dough into desired shapes using a doughnut cutter, biscuit cutter, or a knife (squares, rectangles, or circles).
- Second Rise:
- Place the cut dough pieces on a baking sheet lined with parchment paper.
- Cover them with a clean kitchen towel and let them rise for another 30 minutes.
- Fry the Dough:
- Heat the vegetable oil in a deep fryer or large heavy-bottomed pot to 350°F (175°C).
- Carefully drop the dough pieces into the hot oil, a few at a time, making sure not to overcrowd the pot.
- Fry for 2-3 minutes per side, or until golden brown.
- Remove the fried dough with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
- Coat with Sugar:
- While the fried dough is still warm, generously dust them with powdered sugar.
- Serve:
- Serve immediately and enjoy!