Description
This Fried Dough recipe offers a simple and delicious treat made with basic pantry ingredients. The dough is fried to a perfect golden brown and can be enjoyed plain or dusted with powdered sugar or cinnamon sugar for extra sweetness. It’s a quick and satisfying snack or dessert that’s best served warm.
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 thoroughly to ensure even distribution.
- Combine Wet Ingredients: In a small separate bowl, mix the milk and vanilla extract together until well blended.
- Form Dough: Gradually add the milk mixture to the dry ingredients, stirring continuously until a sticky dough forms. If the dough feels too dry, add additional milk one tablespoon at a time until the dough holds together.
- Knead Dough: Transfer the sticky dough onto a lightly floured surface and knead gently for about one minute to develop the texture and combine all ingredients well.
- Shape Dough Balls: Divide the dough into portions roughly the size of golf balls and roll each into a smooth ball shape.
- Heat Oil: Pour about 2 inches of vegetable oil into a deep heavy-bottomed pot or skillet and heat over medium heat. Use a candy or instant-read thermometer to maintain the oil temperature at 350°F (175°C).
- Fry Dough Balls: Carefully place a few dough balls into the hot oil without overcrowding. Fry each side for 2 to 3 minutes until golden brown and puffed.
- Drain Excess Oil: Using a slotted spoon or tongs, remove the fried dough balls from the oil and place them on a paper towel-lined plate to absorb excess oil.
- Repeat Frying: Continue frying the remaining dough balls in batches following the same process.
- Serve Warm: Let the fried dough cool slightly, then optionally dust with powdered sugar or cinnamon sugar. Serve immediately for best taste and texture.
Notes
- The dough should remain sticky but manageable; add flour or milk as needed while kneading.
- Lightly flour your hands and work surface to prevent sticking during shaping.
- Using a candy thermometer helps keep the oil at the ideal frying temperature, avoiding under- or over-frying.
- Fry the dough only for a few minutes per side to achieve a golden, crispy exterior without drying out the inside.
- Best enjoyed fresh and warm shortly after frying, as they lose texture over time.
- Calories listed do not include any additional oil absorbed during frying or sugar dusting, which can add to the final count.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 10 mg
