Egg Fat Cake Recipe

Activate yeast

In a small bowl, combine warm water and 1 teaspoon granulated sugar (from the dough amount). Sprinkle the active dry yeast over the water, stir gently, and let sit 5–8 minutes until foamy.

Mix dry ingredients

In a large mixing bowl, whisk together the all-purpose flour, remaining 1 tablespoon sugar, and 1 teaspoon salt until evenly combined.

Combine wet and dry

Make a well in the center of the dry ingredients. Pour in the foamy yeast mixture, warm milk, melted butter, and 2 tablespoons vegetable oil. Stir with a wooden spoon or dough hook on low speed until a shaggy dough forms.

Knead the dough

Turn the dough out onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook on medium-low for 5–6 minutes. The dough should be slightly tacky but not sticky; add up to 2 tablespoons extra flour if necessary.

First rise

Lightly oil a clean bowl, place the dough inside, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled in size, about 60–75 minutes.

Shape balls

Punch down the dough to release air. Divide the dough into 8 equal portions (about 110–125 g each). Shape each portion into a smooth ball and set on a lightly oiled tray, covered with a towel, and let rest 10–15 minutes to relax.

Prepare eggs

Crack the eggs into a medium bowl. Add 1 teaspoon salt, 1 teaspoon black pepper, and chopped chives or scallions if using. Whisk until combined and slightly frothy.

Lightly cook (optional)

For a softer set inside the fat cake, melt 1 tablespoon butter in a nonstick skillet over medium-low heat. Pour in the beaten eggs and gently scramble until just set but still moist, about 2–3 minutes. Transfer to a plate to cool slightly. Alternatively, you may leave eggs raw and cook fully inside the dough during frying (see notes below).

Portion eggs

If using scrambled eggs, divide the cooked mixture into 8 equal portions. If using raw eggs, reserve one whole egg per fat cake and crack into each dough pocket during assembly.

Fill the dough

On a lightly floured surface, flatten each rested dough ball into a 4–5 inch disk about 1/4 inch thick. Place one portion of the prepared egg (scrambled) in the center, or if using raw eggs, make a small well in the center and crack one raw egg into the well. Pull the dough edges up and pinch to seal tightly into a ball, ensuring there are no gaps. Tuck seams under to form a neat seam-side-down ball. Repeat for all portions.

Heat oil

In a deep, heavy pot or Dutch oven, pour enough oil to reach about 2–3 inches deep (approximately 4–6 cups depending on vessel). Heat over medium-high to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of dough—if it sizzles and browns within 30–45 seconds, oil is ready.

Fry fat cakes

Working in batches of 2–3 to avoid crowding, gently lower sealed dough balls seam-side-up into the hot oil. Fry, turning occasionally with a slotted spoon, until evenly golden-brown on all sides, about 4–6 minutes per batch. If eggs are raw inside, fry an extra 1–2 minutes and consider covering the pot briefly to help cook through; remove and drain on a paper towel-lined tray.

Finish and serve

Brush each hot fat cake with the remaining 1 tablespoon melted butter. Let rest 2–3 minutes to finish cooking and cool slightly. Serve warm so the egg filling is soft and warm.