Fp Slot Recipe

Prepare dry mix

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine salt until evenly combined.

Cut in butter

Add the cold cubed unsalted butter to the dry mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.

Mix wet ingredients

In a separate bowl, whisk the whole milk, large egg, and vanilla extract until smooth.

Form dough

Pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon or rubber spatula until a soft, slightly sticky dough forms. Do not overmix; a few streaks of flour are okay. If dough seems too dry, add 1-2 tablespoons additional milk.

Prepare filling

In a small bowl combine the brown sugar and ground cinnamon, mixing until uniform.

Shape slots

Turn the dough out onto a lightly floured surface and pat it into a rectangle about 1/2 inch (1.2 cm) thick. Sprinkle the cinnamon-brown sugar mixture evenly over the dough. Fold the dough in half lengthwise, then gently press to seal. Using a 2-inch round cutter or a knife, cut rounds from the folded dough to create layered 'slots.' Place cut pieces on a parchment-lined tray.

Heat oil

Pour the neutral oil into a heavy skillet to a depth of about 1/4 inch and heat over medium heat until it registers 350°F (175°C) on a thermometer or a small breadcrumb sizzles and browns within 10–15 seconds.

Fry slots

Working in batches, carefully add 3–4 dough rounds to the hot oil without overcrowding. Fry 1–2 minutes per side, or until golden brown and puffed, turning once with tongs or a slotted spatula. Adjust heat as necessary to maintain temperature.

Drain and dust

Use a slotted spatula to transfer the fried slots to a paper towel–lined plate to drain for 1–2 minutes. While still warm, dust with powdered sugar.

Serve

Serve the FP Slots warm, plated with fresh berries or fruit if desired. They are best eaten the day they are made.