Dagwood Recipe

Activate and Mix

In a large bowl, combine warm water (about 105–115°F / 40–46°C), warm milk, sugar and instant yeast. Stir and let sit for 5–7 minutes until foamy. Add the melted butter and salt, then gradually add the flour, stirring until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5–6 minutes.

First Rise

Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rise in a warm place until doubled in size, about 60–90 minutes.

Portion

Punch down the dough and divide into 6 equal pieces (about 6–7 ounces / 170–200 g each). Shape each piece into a round disk and let rest for 10 minutes covered.

Flatten

On a lightly floured surface, use a rolling pin to flatten each disk into a round about 6–7 inches (15–18 cm) in diameter and 1/4 inch thick. Keep them covered while preparing fillings.

Make Beef Patties

Season ground beef with 1 tsp salt, 1/2 tsp black pepper and the finely chopped onion. Form into 6 thin patties slightly smaller than the fat cake rounds (about 3/8 inch thick).

Cook Patties

Heat 1 tbsp oil in a skillet over medium-high heat. Cook the patties 2–3 minutes per side until browned and cooked through. Set aside and keep warm.

Cook Bacon

In the same skillet or a separate pan, cook bacon slices over medium heat until crisp, about 6–8 minutes, turning once. Drain on paper towels.

Fry Eggs

Fry eggs sunny-side up or over-easy in a nonstick skillet with a little oil or butter to preferred doneness (2–3 minutes for slightly runny yolk). Season lightly with salt and pepper. Make four eggs so each sandwich gets an egg; if you want two eggs per sandwich, adjust accordingly.

Assemble Protein Stack

On a clean surface, lay out one fat cake round. Place a beef patty, a slice of cheddar, one slice of ham (folded), one or two bacon slices, and one fried egg stacked. Repeat per sandwich. Reserve remaining cheese/ham/bacon if making multiple layers.

Fill and Seal

Place another flattened dough round on top of each stacked filling. Press the edges together and crimp or pinch to seal completely, ensuring no gaps. You may brush a little water around the edge to help seal.

Heat Oil

In a heavy-bottomed skillet or deep fryer, heat vegetable oil to 350°F (175°C). There should be enough oil to shallow-fry so the cakes can puff and brown on both sides (about 1–1.5 inches depth).

Fry Fat Cakes

Carefully slide 1–2 assembled fat cakes into the hot oil (do not overcrowd). Fry 2–3 minutes per side until golden brown and puffed, turning once. Adjust heat as needed so they brown evenly without burning. Total frying time ~4–6 minutes.

Drain

Transfer to a wire rack or paper towels to drain excess oil.

Prepare Condiments

Mix mayonnaise, ketchup and mustard together, or serve separately. Arrange lettuce, tomato slices and pickles for garnish.

Finish and Serve

Slice each fried fat cake in half (optional) to reveal the layers. Spread condiment mixture on inside surfaces if desired, place lettuce, tomato and pickles on top of the cooked filling or on the side. Serve hot immediately.