Garlic Parm & Herb Fried Dough Recipe

Activate yeast (if desired)

Combine warm water (about 105-110°F / 40-43°C) with sugar and sprinkle instant yeast on top. Let sit 5 minutes until foamy. (If using truly instant yeast, you may skip activation and mix directly with dry ingredients.)

In a large mixing bowl, whisk together the flour and salt. Add the activated yeast mixture (or add yeast and warm liquids directly), warm milk, melted butter, egg, and the optional 1 tsp oil.

Mix with a wooden spoon or dough hook on low for 2 minutes until a rough dough forms, then knead by hand on a lightly floured surface for 6-8 minutes (or in a stand mixer with hook for 5 minutes) until smooth, elastic and slightly tacky. Add small sprinkles of flour only if dough is too sticky.

Form dough into a ball, lightly oil a clean bowl, place dough seam-side down, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled in size, about 60-75 minutes.

Punch down dough and transfer to a lightly floured surface. Divide into 24 equal pieces (about 1.2-1.5 ounces / 35-45 g each). Roll each piece into a smooth ball and place on a tray, cover with a towel and let rest 15 minutes while you prepare frying oil and sauce.

Prepare frying oil: pour oil into a deep heavy pot or Dutch oven to a depth of about 2-3 inches (roughly 1 L). Attach a thermometer and heat oil to 350°F (175°C). Maintain temperature between 330-360°F while frying.

While oil heats, prepare coating: in a shallow bowl combine melted butter, minced fresh garlic, garlic powder, grated Parmesan, chopped parsley, dried Italian herbs, salt and cracked black pepper. Stir and set near the fryer.

Test oil with a small piece of dough: it should sizzle and float gently. Working in batches of 4-6 balls (do not overcrowd), gently lower dough balls into hot oil using a slotted spoon or spider.

Fry each batch for 2.5-3.5 minutes, turning occasionally, until golden brown on all sides and cooked through. Internal temperature should be about 200°F (93°C) or a skewer comes out clean.

Use a slotted spoon to transfer fried dough to a paper-towel-lined tray for a minute to drain excess oil, then immediately toss the hot dough balls in the butter-garlic-Parmesan-herb mixture so the butter and seasonings coat them evenly. Place finished balls on a serving platter.

Sprinkle an extra pinch of Parmesan, chopped parsley and flaky salt while still warm for finishing.

Keep cooked batches warm in a single layer on a baking sheet in a 200°F (95°C) oven while finishing remaining dough, returning oil to temperature between batches.

While the dough is rising or oil heats, make the sauce: heat 1 tablespoon olive oil in a small saucepan over medium heat. Add 1 minced garlic clove and sauté 30 seconds until fragrant (do not brown).

Add crushed tomatoes and tomato paste, stir to combine. Add red pepper flakes, dried oregano, salt, black pepper and sugar if using. Bring to a gentle simmer, reduce heat to low and simmer uncovered for 10-12 minutes until slightly thickened.

Taste and adjust seasoning. Stir in chopped fresh basil (if using) off heat. Keep warm until serving.