Ham Fat Cake Recipe

Activate yeast

In a small bowl, combine the warm water (about 105–115°F / 40–46°C) and 1 tsp sugar. Sprinkle the instant dry yeast over the water, stir gently, and let sit for 5–8 minutes until foamy. If it doesn't foam, the yeast may be inactive—start again with fresh yeast.

Mix dry ingredients

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, whisk together the all-purpose flour, remaining 1 tbs sugar, and salt to combine.

Combine wet and dry

Make a well in the flour. Add the foamy yeast mixture, warm milk, melted butter, and the large egg. Mix on low speed (or stir with a wooden spoon) until a shaggy dough forms. If the dough feels very dry, add up to 1–2 tablespoons additional warm water, 1 tbsp at a time.

Knead

Knead the dough on a lightly floured surface for 6–8 minutes by hand, or 4–5 minutes with a stand mixer, until the dough is smooth, slightly tacky but not sticky, and elastic.

First rise

Lightly oil a clean bowl, place the dough inside and turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 1 to 1¼ hours.

Shape cakes

Punch the dough down gently to release air. Turn onto a lightly floured surface and divide into 10 equal portions (about 2.5–3 oz / 70–85 g each). Flatten each piece with your palm into a 4–5 inch round disc, about 1/4 inch thick. Place two slices of ham in the center of each disc, fold the dough over and pinch the edges well to seal, then gently flatten again into a slightly thick round (about 1/2 inch) so the ham is fully enclosed. Ensure seams are sealed to prevent filling leakage during frying.

Rest before frying

Place formed cakes on a parchment-lined tray, seam side down, cover loosely with a tea towel and let rest 15–20 minutes. Meanwhile, prep oil for frying.

Heat oil

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches. Heat the oil to 350°F (175°C). Use a candy thermometer or an infrared thermometer to monitor temperature. If you don't have a thermometer, test by dropping a small piece of dough into the oil; it should sizzle and brown slowly, not burn immediately.

Fry the cakes

Carefully lower 2–3 cakes into the hot oil seam-side up (do not overcrowd). Fry for about 2.5–3 minutes per side, flipping once, until golden brown and cooked through. Maintain oil temperature around 330–360°F (165–182°C) — adjust heat as needed. Total frying time per cake should be about 5–6 minutes.

Drain

Using a slotted spoon or spider strainer, transfer fried cakes to a wire rack set over a baking sheet or to paper towels to drain excess oil for 1–2 minutes.

Brush and serve

While still warm, optionally brush tops lightly with softened butter. Serve warm so the ham inside is hot. If desired, sprinkle a little salt to taste.

Safety & storage

Let cooled cakes come to room temperature before refrigerating. Store any leftovers in an airtight container in the fridge for up to 2 days; reheat in a 350°F (175°C) oven for 6–8 minutes to restore texture. Reheat from chilled until internal temperature reaches 165°F (74°C).