Fried Dough Bites Recipe

Make the dough

In a small bowl, combine the warm water (about 105–115°F / 40–46°C) and granulated sugar. Sprinkle the active dry yeast on top, stir once, and let sit 5–10 minutes until foamy. In a large mixing bowl (or stand mixer bowl), whisk together the all-purpose flour and fine salt. Add the foamy yeast mixture and 2 tablespoons olive oil to the flour. Mix with a wooden spoon or dough hook until a shaggy dough forms, then knead by hand on a lightly floured surface for 6–8 minutes (or 4–5 minutes in a mixer) until the dough is smooth and slightly elastic.

First rise

Lightly oil a clean bowl with a little olive oil, place the dough inside, turn to coat, and cover with plastic wrap or a damp towel. Let rise in a warm, draft-free spot for 45–60 minutes, or until roughly doubled in size.

Shape and rest

Punch down the dough to release air and transfer to a work surface. Roll the dough into a roughly 8–9 inch log and cut into 24 equal pieces (about 1 inch each). Shape each piece into a loose ball. Cover loosely with plastic wrap or a towel and let rest 15 minutes while you heat the oil.

Heat oil & fry

Pour enough vegetable oil for frying into a deep, heavy pot to reach a 2–3 inch depth (about 1–2 cups depending on pot). Heat oil to 350°F (175°C). Use a thermometer to maintain temperature. Fry the dough balls in small batches (6–8 at a time, depending on pot size) for 2–3 minutes, turning occasionally with a slotted spoon, until golden brown and cooked through. Drain on a wire rack set over a sheet pan or on paper towels for 1–2 minutes.

Optional butter toss

If using butter, melt the unsalted butter in a large bowl or skillet and toss the drained dough bites briefly to coat. This step is optional — plain bites can also be dusted directly with powdered sugar.

Powdered sugar finish

Transfer the dough bites to a shallow pan. Generously dust or sift powdered sugar over the bites. If these are being prepared for 'during the last half hour of service' presentation, hold bites in a warm place (not more than 150°F/65°C) and refresh the powdered sugar just before serving so they remain light and not soggy. For holding, keep covered loosely to retain crispness for up to 30 minutes.

Serve

Arrange the powdered sugar–tossed dough bites on a serving dish and serve warm. Provide small tongs or toothpicks for easy picking.