fried dough
3 Hours | Serves 4
1 cup Warm Water (110 Degrees)
1 Packet Dry Active Yeast (¼ oz packet)
1 tsp Granulated Sugar
1 tsp Extra Virgin Olive Oil
1 tsp Kosher Salt
2½ cups Plus 2 Tbsp All-Purpose xFlour
4 cups Vegetable Oil
Kosher Salt, Confectioners’ Sugar or Cinnamon Sugar to Finish
Place the warm water, yeast packet and sugar in a stand mixer fitted with the dough hook. Let sit for 10 minutes. Add the extra virgin olive oil and salt. Add 1 cup of the flour, and mix on medium speed for 1 minute. Add the remaining flour and mix for 5 minutes. Scrape the edges of the bowl down as needed. The dough should pull away from the sides of the mixing bowl, and will be soft and sticky.
Coat your hands in flour, and remove the dough from the stand-mixer bowl and transfer to a mixing bowl coated in olive oil. Cover with plastic wrap, and let sit and proof in a warm place for at least 1 hour. The dough should double in size.
Knock down the dough, and cut into 8 equal pieces. Place the pieces of dough on a sheet pan rubbed with olive oil. Cover, and proof in a warm place for an additional hour.
Place a cast iron skillet or large sauté pan on medium heat. Add the vegetable oil. Slowly heat to at least 365 degrees. This should take about 15 minutes. Hold between 365 and 375 degrees until ready to fry. You might have to adjust the heat to maintain the right temperature for frying.
Flour your hands and stretch each piece of dough to your desired shape and thickness. Carefully place 2-3 pieces of dough in the oil. Fry until the first side is golden brown. Flip and fry the second side.
Transfer fried dough to a sheet pan lined with paper towels. Immediately finish with your desired seasoning.
1 cup Warm Water (110 Degrees)
1 Packet Dry Active Yeast (¼ oz packet)
1 tsp Granulated Sugar
1 tsp Extra Virgin Olive Oil
1 tsp Kosher Salt
2½ cups Plus 2 Tbsp All-Purpose xFlour
4 cups Vegetable Oil
Kosher Salt, Confectioners’ Sugar or Cinnamon Sugar to Finish
Place the warm water, yeast packet and sugar in a stand mixer fitted with the dough hook. Let sit for 10 minutes. Add the extra virgin olive oil and salt. Add 1 cup of the flour, and mix on medium speed for 1 minute. Add the remaining flour and mix for 5 minutes. Scrape the edges of the bowl down as needed. The dough should pull away from the sides of the mixing bowl, and will be soft and sticky.
Coat your hands in flour, and remove the dough from the stand-mixer bowl and transfer to a mixing bowl coated in olive oil. Cover with plastic wrap, and let sit and proof in a warm place for at least 1 hour. The dough should double in size.
Knock down the dough, and cut into 8 equal pieces. Place the pieces of dough on a sheet pan rubbed with olive oil. Cover, and proof in a warm place for an additional hour.
Place a cast iron skillet or large sauté pan on medium heat. Add the vegetable oil. Slowly heat to at least 365 degrees. This should take about 15 minutes. Hold between 365 and 375 degrees until ready to fry. You might have to adjust the heat to maintain the right temperature for frying.
Flour your hands and stretch each piece of dough to your desired shape and thickness. Carefully place 2-3 pieces of dough in the oil. Fry until the first side is golden brown. Flip and fry the second side.
Transfer fried dough to a sheet pan lined with paper towels. Immediately finish with your desired seasoning.