Fried Dough
Ingredients
Directions
Prepare
Flour a clean surface.
Shape some raised dough into a ball.
Flour a rolling pin and roll the dough to about 1 inch thick.
Cut into strips 2 inches long and ½ inch wide.
Fry
Heat a frying pan and add butter and lard.
Drop the dough pieces into the hot fat.
Turn them constantly until they are light brown.
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
- Raised dough
- Its yeast-leavened structure puffs in hot fat, giving a light, airy interior.
- Butter
- Adds rich flavor and helps the surface brown.
- Lard
- Provides fat that conducts heat well for frying and gives a crisp, golden surface.
The step that matters
Turn the pieces constantly until light brown. Hot fat browns the surface quickly, so pieces can scorch on one side while staying pale elsewhere. Constant turning spreads heat evenly, so each piece browns uniformly and cooks through without burning.
“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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