Syrup Fat Cake Recipe

Activate yeast

Combine warm water (approx. 100–110°F / 38–43°C) and 1 teaspoon of the granulated sugar in a small bowl. Sprinkle the instant dry yeast over the surface, stir once, 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 granulated sugar and fine salt.

Form dough

Make a well in the center of the flour. Add the foamy yeast mixture, warm milk, beaten egg, and melted butter. Stir with a wooden spoon 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 dough hook on medium-low for 5 minutes.

First rise

Place dough in a lightly oiled bowl, cover with plastic wrap or a clean towel, and let rise in a warm, draft-free place until doubled in size, about 60–90 minutes depending on room temperature.

Shape fat cakes

Punch down the risen dough and transfer to a lightly floured surface. Divide dough into 8 equal pieces (about 80–90 g each). Flatten one piece into a 4-inch round disc about 1/4-inch thick. Spoon about 1 tablespoon of the cooled syrup filling (see Syrup filling directions) into the center, fold edges over the filling to seal, and gently flatten into a thick round ~3–3.5 inches across. Repeat with remaining pieces, making sure seams are pinched tightly so filling won’t leak.

Second rest

Place shaped cakes seam-side down on a parchment-lined tray, cover loosely, and let rest 20–30 minutes until slightly puffy while you heat the oil.

Fry

Heat vegetable oil in a deep heavy skillet or Dutch oven to 340–350°F (170–175°C). Carefully slide 2–3 fat cakes at a time (do not overcrowd) and fry for 2.5–3 minutes per side until golden brown and puffed. Use a slotted spoon to turn gently. If the exterior browns too quickly before internal dough cooks, reduce heat slightly. Transfer to a wire rack over a sheet tray lined with paper towels to drain.

Finish

While still warm, lightly brush tops with melted butter and dust with powdered sugar if using. Let cool 5 minutes — the syrup inside will be very hot; allow to set slightly for 10 minutes before eating.

Make syrup

In a small heavy saucepan combine dark brown sugar, 1/2 cup water, and corn syrup. Bring to a gentle boil over medium heat, stirring until sugar dissolves.

Reduce and finish

Lower heat to medium-low and simmer, stirring occasionally, until mixture thickens slightly and coats the back of a spoon, about 6–8 minutes. Remove from heat and stir in butter, vanilla extract, and a pinch of salt. Allow syrup to cool until warm but still pourable — about 15–20 minutes. The syrup should be thick but fluid so it can be spooned into dough without leaking immediately. Cool completely if you prefer a firmer center before filling.

Dust with powdered sugar and brush with melted butter as described in Dough -> Finish. Serve warm or at room temperature. Store any leftovers in an airtight container for up to 2 days; gently reheat in a low oven (300°F / 150°C) for 5–8 minutes before serving.