Crispy golden fried dough (Printer-Friendly)

Golden fried dough, crispy and warm, dusted with sugar or honey 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 Steps:

01 - Whisk together flour, baking powder, salt, and sugar in a large bowl.
02 - Cut in softened butter until the mixture resembles coarse crumbs.
03 - Gradually add milk while 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 portions and pat or roll each into a 1/4 inch thick round disc.
06 - Heat vegetable oil in a deep skillet or heavy-bottomed pot to 350°F.
07 - Fry each disc for 1 to 2 minutes per side until golden brown and puffed, avoiding overcrowding.
08 - Drain fried dough on paper towels to remove excess oil.
09 - While warm, dust with powdered or granulated sugar, or drizzle with honey as preferred; serve immediately.

# Expert Advice:

01 -
  • It's ready in under 30 minutes from start to finish, making it perfect for unexpected cravings or last-minute gatherings.
  • The dough comes together with pantry staples, no fussy techniques or special equipment required.
  • Watching them puff up in the oil feels like a small kitchen magic trick that never gets old.
  • They're best eaten warm, which means you get to enjoy them at their absolute peak instead of planning ahead.
02 -
  • Oil temperature is everything—I learned this the hard way after a batch came out looking greasy and deflated, and I realized I'd let the oil cool while shaping the dough.
  • The dough should be soft but not wet; if you add milk too quickly, your pieces will stick to the pan and tear instead of float beautifully.
  • Don't skip the paper towels for draining; they make a real difference in keeping the bottoms from staying oily.
03 -
  • Let your milk warm to room temperature before adding it; cold milk can shock the dough and make mixing harder.
  • If your pieces seem to be browning too fast, lower the heat slightly—the oil will recover in a minute or two, and you'll have more control over the finish.
  • A small pinch of vanilla extract mixed into the dough adds a whisper of sophistication that no one can quite identify but everyone notices.
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