Fried Dough Recipe

Activate yeast

Combine warm milk and 1 tablespoon of the granulated sugar in a small bowl. Sprinkle the instant dry yeast over the surface and let sit 5–8 minutes until foamy. If it does not foam, the yeast may be inactive — use fresh yeast.

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

Make a well in the flour mixture. Add the foamy yeast-milk, the room-temperature egg, and the melted butter. Stir with a wooden spoon or silicone spatula until a rough shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 6–8 minutes until smooth, slightly tacky, and elastic. Alternatively, use a stand mixer fitted with a dough hook on medium-low speed for 4–5 minutes.

Form the dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm draft-free place until doubled in size, about 60–75 minutes.

When the dough has doubled, gently deflate it on a lightly floured surface. Divide the dough into 8 equal pieces (each piece should weigh roughly 60–70 g if you have a scale).

Shape each piece into a smooth ball by pulling the dough edges under itself and rolling on the work surface. Place shaped pieces on a baking sheet lined with parchment, spacing them about 1" apart.

Cover loosely with plastic wrap or a clean towel and let rise again until puffy, about 25–35 minutes. They should spring back slowly when pressed lightly.

While the dough completes its second rise, pour the frying oil into a heavy, deep skillet or pot to a depth of about 1.5–2 inches (enough to half-submerge the dough balls). Heat the oil over medium heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of dough — it should sizzle and rise slowly to the surface, turning golden in about 45–60 seconds.

Using a slotted spoon or small spatula, gently stretch each risen dough ball slightly — you can flatten to a 3–4" disc or keep a puffier round shape. Do not over-stretch or tear the dough.

Fry 2–3 pieces at a time (depending on pot size) for 1.5–2 minutes per side, turning once, until evenly golden brown. Maintain oil temperature around 325–350°F (160–175°C) — if it browns too quickly lower the heat; if too slow increase slightly.

Remove fried dough to a wire rack set over a baking sheet or to a plate lined with paper towels to drain briefly (15–30 seconds).

In a shallow bowl combine 3/4 cup granulated sugar and the optional ground cinnamon; stir to combine. While the dough is still warm (but not soaking wet with oil), toss each piece in the sugar mixture until fully coated. For a lighter finish, dust with powdered sugar instead of or in addition to the granulated sugar.

Arrange the coated fried dough on a serving platter. Serve warm. They are best eaten the day they are made but can be briefly reheated in a 300°F (150°C) oven for 6–8 minutes to refresh.