Add the flour a little at a time, stirring and kneading until the dough is smooth and elastic. Just about 3-5 minutes. Fry golf ball sizes of dough in … Flip the dough once or twice so it gets a light coating of grease (this prevents it from forming a "skin". Cover the dough with a clean dish towel and place in a draft free area to rise. (Note: my grandmother and my mother. Brush the fried dough with melted butter and sprinkle with powdered or cinnamon sugar. Add the shortening and break it apart with your fingers. Fry for 1 to 2 minutes until golden, flip over and continue to cook for another minute or so until the puffs are crispy and golden. (I usually stick it in a cold oven). Pull off a golf ball sized piece of dough, flatten it and pull the sides until the dough is about 1/4 to 1/3″ thick and 3″ in diameter (. The only difference is this time I used the stand mixer to do the kneading. Let the dough rise for 2 hours or overnight. Punch down and knead. Transfer to a paper towel lined baking sheet. To make the fried dough, fill a heavy cast iron skillet with deep sides or dutch oven with about 2″ of vegetable oil or. Add the yeast to a large bowl and stir in the water. Mix the flour, baking powder, and salt. Form the dough into a ball. Big Beautiful Buns recipe from KAF or Walter Sands Basic White Bread are my most trusted recipes and I will use a portion of the bread dough to fry. Add to the bowl of a bread maker and set on the dough cycle. You can also keep them in a warm oven and serve all at once, but they're really best served immediately. Make a “tester” with a small pinch of dough. Turn the dough out onto a smooth surface, and knead with greased hands until smooth. Get these few … Old Fashioned Rustic Apple Cranberry Tart w/ Walnut Crust, Good Morning Spiced Honey Pear Butter (Refined Sugar Free), Old Fashioned Cajun Sausage & Oyster Dressing, Easy Marinated Roast Turkey Breast for 4-6 people, Moist, Gluten-Free Apple Walnut Buckwheat Muffins. Transfer the fried puffs to the paper towel lined sheet pan and continue to fry the puffs in batches and keep them warm in a low oven until you're ready to serve -- or if you're like my family... just keep making them as they're being snatched off the tray. If it starts to bubble furiously, it’s hot enough. Form it into a ball, then place the dough in a lightly greased bowl and cover with a clean towel to rise at least two hours or overnight. To make the puffs: Line a sheet pan with several layers of paper towels and set near the pan of oil. Or, mix vigorously in a large mixing bowl and let rise until double in bulk. Step 1. This is also exactly how every yeast bread recipe is going to start. Working with one piece at a time, roll into a thin 5" round, about … Lightly grease or oil a large bowl with vegetable shortening and place the dough in the bowl. Punch down and knead. Attach dough hook to standing mixer while yeast is activating. Carefully place the puffs into the oil (away from you to prevent splashes and burns). I have not made this particular recipe, I make fried dough (family has been making fried dough since the 1930's at least) with a yeast bread. Roll out to about 1/8 inch thick. Cover the bowl and and allow the dough to rise in a warm place for 1 hour. Roll out to about 1/8 inch thick. Or just grab some dough and streach it into the shape of an elephants ear. You can eat this piece to determine if the oil should be hotter or if it's just right. Let rise in a warm place until double in bulk, about 1 to 1/1/2 hours. There are a lot of names for these. about 110° on an instant read thermometer, (Myne uses Crisco) about the size of an egg. Any leftover dough can be formed into rolls for an evening meal. Depending on the size of your pan, you can make 3-4 at a time. Essentially a fry bread with yeast (instead of baking powder) it’s the kind of recipe that family traditions are made from. If the oil bubbles lightly around the dough, it needs to heat more. Lower the dough gently into the cooking oil, two or three pieces at a time. Cut into strips 2 ½ inches wide and cut the strips into squares. Mix 4 cups of the flour, plus yeast, sugar and salt into a bowl. A family favorite for weekend breakfasts, this fry bread is great with a melty pat of butter and your favorite strawberry jam. This is going to look almost exactly like the pizza crust directions, because it’s exactly the same recipe. Standard dough. Lift from the cooking oil with a fork or tongs and drain on paper towels. Place a wide, deep cast iron skillet or dutch oven over medium high heat and add about 2 inches of vegetable oil or Crisco. Let the yeast dissolve and bloom for a few minutes. If the oil rapidly bubbles around the dough it should be the right temperature. If the fat is too cool, the dough will absorb the oil and if the fat is too hot, the dough will brown before it is cooked in the middle. Heat the oil to about 350°-375°. Gently place the dough in the hot oil – releasing it away from you to avoid splatters and burns. Or, mix vigorously in a large mixing bowl and let rise until double in bulk. Cook for a few minutes until the underside is golden and brown. Divide the dough into eight pieces. Or, mix vigorously in a large mixing bowl and let rise until double in bulk. We like them with a pat of butter and homemade jam. Place the milk, egg, salt, sugar, butter, flour, and yeast into a bread machine in that order. Heat over medium high heat until the temperature is about 350°-375°. Add flour mixture, butter and egg yolks to the yeast mixture and beat on medium speed until it comes together and forms a ball. Add to the bowl of a bread maker and set on the dough cycle. Knead with hands (good exercise) until dough is elastic and smooth. Turn the dough out onto a floured surface. Turn the dough out onto a floured surface. 19 %, Trini Doubles: Caribbean Fried Dough and Chickpea Sandwiches.