Light, airy fried dough, golden brown and coated in a generous layer of sugar. Perfect for a sweet treat any time of day.
Ingredients:
- For the Dough:
- 1 cup warm milk (not hot, around 100-110°F/38-43°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 and Coating:
- Vegetable oil (or other neutral oil) for frying
- 1 cup powdered sugar (or granulated sugar) for coating
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 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 shaggy dough forms.
- If using a stand mixer, knead on medium low speed for 5-7 minutes. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic.
- First Rise:
- Lightly oil a large bowl. Place the dough in the bowl, turning it to coat with oil.
- Cover the bowl with plastic wrap or a clean kitchen towel.
- Let the dough 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 gently to release any air.
- Turn the dough out onto a lightly floured surface.
- Roll the dough out to about 1/2-inch thickness.
- Cut the dough into desired shapes using a cookie cutter or a sharp knife (squares, rectangles, circles, etc.).
- Second Rise (Optional but Recommended):
- Place the cut dough pieces onto a baking sheet lined with parchment paper.
- Cover loosely with plastic wrap or a towel, and let them rise for another 20-30 minutes. This will make the fried dough even lighter.
- Fry the Dough:
- Heat the vegetable oil in a deep fryer or a large, heavy-bottomed pot to 350°F (175°C).
- Carefully drop the dough pieces into the hot oil, a few at a time, being careful 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 coat them with powdered sugar or granulated sugar.
- Serve:
- Serve immediately and enjoy!