Crispy golden fried dough (Printer Version)

Crispy golden fried dough, warm and dusted with sugar or honey, perfect for a nostalgic snack.

# What You'll Need:

→ Dough

01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon salt
04 - 2 tablespoons granulated sugar
05 - 2 tablespoons unsalted butter, softened
06 - 3/4 cup whole milk

→ For Frying

07 - 2 cups vegetable oil

→ Toppings

08 - 1/2 cup powdered sugar or granulated sugar
09 - Honey, for drizzling (optional)

# How to Prepare:

01 - In a large bowl, whisk together flour, baking powder, salt, and sugar.
02 - Cut in the softened butter until the mixture resembles coarse crumbs.
03 - Gradually add milk, mixing until a soft dough forms.
04 - Turn dough onto a lightly floured surface and knead gently for 1 minute.
05 - Divide dough into 8 equal pieces and shape each into a round disc about 1/4 inch thick.
06 - Heat vegetable oil in a deep skillet or heavy-bottomed pot to 350°F (175°C).
07 - Fry each disc for 1 to 2 minutes per side until golden brown and puffed, avoiding overcrowding.
08 - Remove fried dough and drain on paper towels.
09 - While warm, dust generously with sugar or drizzle with honey. Serve immediately.

# Expert Suggestions:

01 -
  • It's genuinely faster than ordering takeout, and your kitchen smells like a carnival.
  • The dough comes together without a stand mixer or complicated technique—just mixing bowl confidence.
  • Warm fried dough transforms any ordinary afternoon into something celebratory.
02 -
  • Oil temperature is non-negotiable; too low and you're basically boiling the dough in fat, which tastes sad and heavy.
  • Don't overcrowd the pan—even if you're impatient, fry in small batches so the oil temperature stays steady and each piece cooks evenly.
  • Eat these warm or they lose their magic; room-temperature fried dough is like yesterday's bread.
03 -
  • If you have leftover dough, refrigerate it in an airtight container for up to a day and fry fresh whenever you want—no need to make the whole batch at once.
  • Use a spider skimmer or slotted spoon to remove dough from oil, which drains faster and lets you work efficiently through batches.
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