A watercolour of puffed golden fried dough pieces heaped and dusted with brown cinnamon sugar
Generated with OpenAI gpt-image-1
Adapted from The fried yeasted doughs of half the world

Fried dough with cinnamon sugar

An established dish converted to shelf-stable ingredients. Every substitution is documented below.

How long it keeps

About 6 months, set by Plain flour.

Indicative, for planning a build before you buy. The answer for a pack you already own is the best before date printed on it, and that only holds if it has been stored as the label says.

Serves
4
Burners
1
Pans
1
Water
0.4 L
Active
20 min
Total
95 min

Ingredients

The reward at the end of a long day, made from flour and oil.

  1. Flour, yeast, salt and 20 g of the sugar in a bowl. About 190 ml of warm water, mixed and kneaded for five minutes.
  2. Covered and left until doubled, about an hour.
  3. The rest of the sugar mixed with the cinnamon on a plate.
  4. Dough torn into eight rough pieces and flattened by hand to about 1 cm. Rough is correct, do not roll them.
  5. Oil about 1 cm deep, medium heat. A scrap of dough should rise and bubble within a couple of seconds. Two minutes a side to deep gold.
  6. Straight from the pan into the cinnamon sugar, turned to coat.

Hot from the pan into the sugar is the order that matters. Cooled first, the sugar will not stick and you have plain fried bread.

If the oil is too hot the outside colours before the middle cooks and you get a doughy centre. Medium, patient, and one batch at a time.

Do not taste the dough, for the reason set out in raw flour.

Makes 8, serves 4.

What this was adapted from

The fried yeasted doughs of half the world: doughnuts, sfenj, langos and their relatives

  • a deep fryer or a pan of oil at depth → a centimetre of oil in a frying pan

    Shallow frying gives a flatter piece with a pale band round the middle where the oil did not reach, and uses a fifth of the oil. On a trip that trade is obvious.