Recipe: Connecticut Country Fair Fried Dough

CONNECTICUT COUNTRY FAIR FRIED DOUGH

"Top with your favorite tomato sauce and Parmesan cheese, basil pesto, cinnamon and sugar or jam and or powdered sugar. Enjoy and imagine you're at one of our great country fairs!"

1 1/2 cups water, luke warm
1 tbsp. active dry yeast
2 tsp. extra virgin olive oil
1 tbsp. sugar
3 1/2 cups all-purpose flour
2 tsp. kosher salt
Canola, soybean or peanut oil (for frying)

In large bowl or electric mixer bowl, combine the water, yeast, and sugar. Stir well to dissolve.

Combine the flour with salt, mixing to incorporate. Add the flour-salt mixture to the bowl of water and yeast a half of a cup at a time, stirring to incorporate. If dough seems a little too sticky, add an additional half of a cup of flour. Turn out onto a lightly floured table, and knead for about five minutes until smooth.

Place the dough in an oiled bowl, cover, and let rise in a warm location until doubled in volume, about 45 minutes.

Punch down dough to flatten it, and divide the dough into 10 equal portions, roll each into a ball, and place on an oiled cookie sheet a few inches apart so when they rise again, they won't touch each other. Lightly oil the tops of the dough, and let rise again until about doubled, about 25 minutes.

Dough is now ready to fry. The dough can be held covered with plastic wrap in the refrigerator for up to a day and a half until you're ready to fry.

TO FRY THE DOUGH:
In a wide saute pan or wok with high sides, fill halfway or about 2 inches in depth with oil. Using a deep fry thermometer, heat until 375 degrees F.

While oil is heating, gently stretch or roll dough into about 8-inch wide circles. Do not worry if they are not perfectly round. Carefully place one portion of dough into the fry oil, splashing away from you to avoid getting burned. Deep fry for about a minute. Using tongs, gently flip over, splashing away again. Fry until a deep golden brown, and drain on a cooling rack or paper towels.

Makes about 10 (8-inch) portions
From: Chef Jamie Roraback, Connecticut Culinary Institute
Source: NBC 30 TV, Connecticut, October, 2002