Description
A simple and delicious fried dough recipe featuring a tender, fluffy dough fried to golden perfection and optionally dusted with powdered or cinnamon sugar for a sweet treat.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- ¾ cup milk
- 1 teaspoon vanilla extract
For Frying and Serving
- Vegetable oil, for frying (about 2 inches deep)
- Powdered sugar, for dusting (optional)
- Cinnamon sugar, for dusting (optional)
Instructions
- Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Combine Wet Ingredients: In a separate small bowl, mix the milk and vanilla extract together thoroughly.
- Form Dough: Gradually pour the milk mixture into the dry ingredients, stirring until a sticky dough forms. If the dough is too dry, add additional milk one tablespoon at a time until it comes together.
- Knead Dough: Transfer the dough onto a lightly floured surface and gently knead it for about one minute to ensure even consistency.
- Divide Dough: Divide the dough into smaller portions approximately the size of golf balls, rolling each into a smooth ball.
- Heat Oil: In a deep, heavy-bottomed pot or skillet, heat about 2 inches of vegetable oil over medium heat to 350°F (175°C). Use a candy or instant-read thermometer to monitor temperature.
- Fry Dough Balls: Carefully add a few dough balls into the hot oil without overcrowding. Fry each side for 2 to 3 minutes or until golden brown.
- Drain Oil: Use a slotted spoon or tongs to remove fried dough and place on paper towel-lined plate to drain excess oil.
- Repeat Frying: Continue frying remaining dough balls in batches until all are cooked through.
- Serve: Allow fried dough to cool slightly, dust with powdered sugar or cinnamon sugar if desired, then serve warm and enjoy.
Notes
- The dough should be sticky but manageable using flour on your hands and work surface as needed.
- Using a candy thermometer ensures the oil is at the correct frying temperature for perfect results.
- Do not overcook the dough; frying for just a few minutes is sufficient to achieve a golden crust.
- Fried dough is best eaten immediately or soon after preparation for optimal texture and flavor.
- Calorie estimates do not include oil absorbed during frying or toppings like powdered sugar.
Nutrition
- Serving Size: 1 piece
- Calories: 180 kcal
- Sugar: 5 g
- Sodium: 220 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 10 mg
