Fried Golden Dough (Printer-friendly)

Crispy fried dough dusted with sugar or honey offers a warm, nostalgic snack or dessert.

# What You’ll Need:

→ Dough

01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon salt
04 - 2 tablespoons granulated sugar
05 - 2 tablespoons unsalted butter, softened
06 - 3/4 cup whole milk

→ For Frying

07 - 2 cups vegetable oil

→ Toppings

08 - 1/2 cup powdered sugar or granulated sugar
09 - Honey, for drizzling (optional)

# Directions:

01 - In a large mixing bowl, whisk together all-purpose flour, baking powder, salt, and granulated sugar until evenly blended.
02 - Cut softened unsalted butter into the dry mixture until it forms coarse crumbs resembling coarse sand.
03 - Gradually pour in whole milk while stirring until a soft dough forms.
04 - Transfer dough onto a lightly floured surface and knead gently for one minute to achieve uniform consistency.
05 - Divide dough into 8 equal portions. Pat or roll each piece into a round disc approximately 1/4 inch thick.
06 - Heat vegetable oil in a deep skillet or heavy-bottomed pot to 350 degrees Fahrenheit.
07 - Carefully place dough discs into the hot oil and fry for 1 to 2 minutes per side until golden brown and puffed. Avoid overcrowding the pan.
08 - Remove fried pieces and drain on paper towels to absorb excess oil.
09 - While still warm, dust fried dough generously with powdered or granulated sugar, or drizzle with honey as desired. Serve immediately.

# Expert Tips:

01 -
  • It tastes like a fair memory but takes only 25 minutes from start to finish.
  • The dough is forgiving and comes together without kneading or rising, so there's almost no waiting.
  • Warm fried dough is the kind of thing that disappears the moment you make it, making everyone happy.
02 -
  • Oil temperature is non-negotiable—I've burned the outside and left the inside raw by ignoring the thermometer, and it's a waste of perfectly good dough.
  • Don't crowd the pan or the temperature drops and your pieces absorb oil instead of frying, so work in small batches even though it takes longer.
  • The magic happens in that 1 to 2 minute window per side, and watching the color change is the only timer you really need.
03 -
  • Weigh your ingredients if you have a scale—consistency in piece size means even cooking and no raw or overdone surprises.
  • Let the dough rest for a few minutes after mixing so the flour fully hydrates and the pieces fry more evenly without tearing.
  • Prepare everything before you start frying because once you begin, you need to stay focused on the oil and the timing.
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