Homemade Fried Dough Recipe
Table of Contents
Ingredients:
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- 500 grams of flour (4 cups)
- 300 milliliters of slightly warm water (1 1/4 cups)
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- 1 tablespoon of honey or sugar
- 1/2 tablespoon of salt
- 1 tablespoon dry yeast (7 grams)
- Hot water (for activating the yeast)
- Oil for frying
Directions
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- Activate the Yeast:
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- In a small bowl, combine the dry yeast with a small amount of hot water and 1 tablespoon of honey or sugar. Let it sit for about 5-10 minutes until frothy.
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- Prepare the Dough:
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- In a large bowl, mix 500 grams of flour and 1/2 tablespoon of salt.
- Add the activated yeast mixture and 300 milliliters of slightly warm water.
- Stir until the dough starts to come together, then knead for about 10 minutes until smooth and elastic.
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- Rest the Dough:
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- Cover the dough with a clean cloth and let it rest in a warm place for about 1 hour, or until it has doubled in size.
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- Shape and Fry:
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- Once the dough has risen, punch it down to release the air.
- Divide the dough into small portions and shape them as desired.
- Heat oil in a frying pan over medium heat.
- Fry the dough pieces until golden brown on both sides. Remove and drain on paper towels.
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- Activate the Yeast:
Serving Suggestions
- Serve warm with a drizzle of honey or a dusting of powdered sugar.
- Pair with a dipping sauce or your favorite spread for a savory treat.
Cooking Tips
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- Ensure the water is not too hot when activating the yeast to avoid killing it.
- Fry the dough in batches to avoid overcrowding the pan, which can lower the oil temperature.
Nutritional Benefits
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- This recipe provides a good source of carbohydrates for energy.
- Using honey adds a natural sweetness and some antioxidants.
Dietary Information
- Contains gluten.
- Not suitable for those with gluten allergies or sensitivities.
Nutritional Facts (Per Serving)
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- Calories: 220
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- Protein: 5g
- Carbohydrates: 40g
- Fat: 4g
- Fiber: 2g
- Sugar: 2g
Storage
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- Store in an airtight container at room temperature for up to 2 days.
- Reheat in the oven or toaster for a crisp texture.