* Exported from MasterCook *
Fried Dough
Recipe By :Lisa Lotts
Serving Size : 8 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Muffins/Rolls
Posted
Amount Measure Ingredient -- Preparation Method
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2 cups water -- about 110F
1 tablespoon vegetable shortening -- about the size of an egg
1 tablespoon salt
1 tablespoon sugar
1 package instant yeast
4 1/2 cups all-purpose flour -- or more if needed
This fried dough recipe comes from my grandmother, and it makes fried
yeast bread that is crispy on the outside with a soft, yeasty
interior. Any leftover dough can be formed into rolls for an evening
meal. Grandma used Crisco shortening
Add the yeast to a large bowl and stir in the water. Let the yeast
dissolve and bloom for a few minutes. Add the shortening and swish
and break it apart in the water with your fingers. Stir in the sugar
and salt until dissolved. Add flour a little at a time, kneading with
your hands until the dough is smooth and elastic. Form the dough into a ball.
Lightly grease or oil a large bowl with vegetable shortening and
place the dough in the bowl. 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. (I usually stick it in a cold oven). Let the dough rise
for 2 hours or overnight.
Place a wide, deep cast iron skillet or dutch oven over medium high
heat and add about 2 inches of vegetable oil or Crisco. Heat the oil
to about 350F-375F. Carefully place the dough into the hot grease.
This is your tester and it will determine if your oil is hot enough.
If the oil rapidly bubbles around the dough it should be the right temperature.
Pinch off a dime-sized piece of dough and stretch it, so that it's
very thin (about 1/4"). Cook the tester for about 1-2 minutes until
golden on the bottom, then flip it and cook an additional minute. The
bread should be crisp and golden. You can eat this piece to determine
if the oil should be hotter or if it's just right.
Line a sheet pan with several layers of paper towels and set near the
pan of oil. Pinch off a golf ball sized piece of dough and flatten it
to a disc in your hands. Hold the edges of the dough and work it in a
circle to stretch and enlarge the circle until it's about 3" to 4" in
diameter.
Carefully place the puffs into the oil (away from you to prevent
splashes and burns). 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. Depending on the size of your pan, you can make
3-4 at a time.
You can keep them in a warm oven and serve all at once, but they're
really best served immediately.
Transfer the fried dough to the paper towel-lined sheet pan, continue
to fry in batches, and keep the fry bread warm in a low oven until
you're ready to serve ? or if you're like my family? keep making them
as they're being snatched off the tray.
If you have leftover yeast dough, you can make dinner rolls. Lightly
grease a pie plate with shortening. Roll the dough into balls and
cover with a dish towel. Set in a draft free place to rise again.
Bake in a preheated 350° oven for 25-30 minutes.
S(Internet address):
https://www.garlicandzest.com/grandmothers-puffs-southern-fry-bread-yeast
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Per Serving (excluding unknown items): 276 Calories; 2g Fat (7.6%
calories from fat); 7g Protein; 55g Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 803mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2
Fat; 0 Other Carbohydrates.
NOTES : 2024 - 0128