Fat Cake Large Recipe

Activate yeast

In a small bowl combine warm water (about 105–115°F / 40–46°C) and 1 tsp of the granulated sugar from the measured amount. Sprinkle the instant dry yeast over the water, stir gently, and let sit 5–10 minutes until foamy and bubbly.

Combine dry ingredients

In a large mixing bowl whisk together the all-purpose flour, remaining granulated sugar, baking powder, and sea salt until evenly distributed.

Make batter

Create a well in the center of the dry ingredients. Pour in the warm milk, the activated yeast mixture, melted butter, eggs, and vanilla extract. Using a wooden spoon or a stand mixer fitted with a paddle, stir until a soft, slightly sticky batter forms. The batter should be thicker than pancake batter but looser than bread dough—similar to a thick drop-batter.

First rest

Cover the bowl with plastic wrap or a clean towel and let the batter rest in a warm place for 45–60 minutes. The batter will puff slightly as the yeast produces small air pockets that yield a tender interior.

Final consistency check

After resting, gently fold the batter once to release any large bubbles. If the batter is too stiff to drop from a spoon, stir in 1–2 tbsp warm water to reach a thick dropping consistency that will spread a little when spooned into hot oil.

Heat oil

Pour vegetable oil into a large heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (so there is room for the fat cakes to puff). Heat the oil over medium heat until it reaches 350°F (175°C). Use a thermometer for accuracy. Maintain temperature between 340–360°F while frying.

Fry fat cakes

Using two spoons or an ice-cream scoop (about 2½–3 tbsp per cake), drop mounds of batter carefully into the hot oil, leaving space for expansion (fry in batches of 4–6 depending on pot size). The fat cakes will sink, then rise; fry for 2–3 minutes on the first side until golden, then flip and fry an additional 2–3 minutes until deep golden brown and cooked through. Adjust heat as needed so they brown evenly without burning.

Drain

Use a slotted spoon to remove the fat cakes and transfer to a wire rack set over a sheet pan or to a plate lined with paper towels to drain excess oil for 1–2 minutes.

Dust and serve

Place powdered sugar in a shallow bowl and mix with optional ground cinnamon if using. While the fat cakes are still slightly warm, toss or dust them with the powdered sugar mixture. Serve immediately for best texture: crisp outside and tender inside.

Storage

Store cooled fat cakes in an airtight container at room temperature for up to 1 day. Reheat in a 350°F oven for 5–7 minutes to refresh crispness. They are best eaten the day made.