Fried Dough
Ingredients
Directions
Shape
When the bread dough is light, roll it out to about 1 inch thick.
Cut the dough into even lengths of 2 inches long and ½ inch wide.
Let the pieces rise.
Fry and serve
Drop them into boiling fat, constantly turning until light brown on each side.
Remove with a skimmer to a hot dish.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Bread dough
- Provides the main body; its gas-trapping structure rises and sets into a light, chewy interior when fried.
- Boiling fat for frying
- Transfers heat quickly to the dough, drying the surface and producing a browned, crisp crust.
The step that matters
Turning constantly in the boiling fat. Constant turning exposes every side evenly to the hot fat. Without it, one side can scorch while the inside stays doughy, and the pieces can absorb extra fat if they cook slowly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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