FRIED DOUGH
"This is a classic Italian street vendor's treat. Fried dough is delicious with any of a number of sweet toppings, including powdered sugar honey and jam."
1 pound all-purpose flour
1 teaspoon granulated sugar
1/4 teaspoon iodized salt
1 (1/4 ounce) packet dry active yeast
1/4 cup warm water (should not exceed 120 degrees F)*
4 eggs
1/4 cup melted unsalted butter
2 cups vegetable oil
Confectioners' sugar (for serving)
Sift together the flour, sugar, and salt in a large bowl; set aside.
In a small bowl, stir together the yeast and the water, and let stand for about 5 minutes, until foamy.
In a medium-sized bowl, beat the eggs and stir in the slightly cooled melted butter. Combine the egg mixture with the dissolved yeast mixture.
Combine the wet and dry ingredients in a mixer with a dough hook until fully incorporated and the dough forms into a ball. Cover and let rise for 1 hour in a warm place.
WHEN READY TO SHAPE AND COOK:
Punch down the dough and knead it. Form the dough into flat 4-inch circular pieces (1/2-inch thick), cover, and let rise in a warm place again for 30 minutes.
Heat the oil on medium-high in a skillet. Fry the dough pieces one at a time until browned and cooked through. Transfer the fried dough to paper towels to drain. Let cool slightly, then sprinkle with confectioners' sugar and serve.
*Note: When dissolving yeast in warm water to use in a baking recipe, you must take care that the water is not too hot. If the water is over 115 degrees F it will kill the yeast and the bread will not rise. The same result will occur if the yeast you use is not fresh. Always check the package for freshness dates and storing instructions.
Makes 10 servings
Source: The Everything Italian Cookbook by Dawn Altomari, B.P.S.
"This is a classic Italian street vendor's treat. Fried dough is delicious with any of a number of sweet toppings, including powdered sugar honey and jam."
1 pound all-purpose flour
1 teaspoon granulated sugar
1/4 teaspoon iodized salt
1 (1/4 ounce) packet dry active yeast
1/4 cup warm water (should not exceed 120 degrees F)*
4 eggs
1/4 cup melted unsalted butter
2 cups vegetable oil
Confectioners' sugar (for serving)
Sift together the flour, sugar, and salt in a large bowl; set aside.
In a small bowl, stir together the yeast and the water, and let stand for about 5 minutes, until foamy.
In a medium-sized bowl, beat the eggs and stir in the slightly cooled melted butter. Combine the egg mixture with the dissolved yeast mixture.
Combine the wet and dry ingredients in a mixer with a dough hook until fully incorporated and the dough forms into a ball. Cover and let rise for 1 hour in a warm place.
WHEN READY TO SHAPE AND COOK:
Punch down the dough and knead it. Form the dough into flat 4-inch circular pieces (1/2-inch thick), cover, and let rise in a warm place again for 30 minutes.
Heat the oil on medium-high in a skillet. Fry the dough pieces one at a time until browned and cooked through. Transfer the fried dough to paper towels to drain. Let cool slightly, then sprinkle with confectioners' sugar and serve.
*Note: When dissolving yeast in warm water to use in a baking recipe, you must take care that the water is not too hot. If the water is over 115 degrees F it will kill the yeast and the bread will not rise. The same result will occur if the yeast you use is not fresh. Always check the package for freshness dates and storing instructions.
Makes 10 servings
Source: The Everything Italian Cookbook by Dawn Altomari, B.P.S.
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!