Mardi Gras Fried Dough (Printable)
Golden fried dough, light and fluffy, generously dusted with powdered sugar for a sweet festive treat.
# What You Need:
→ Dough
01 - 2 1/4 tsp active dry yeast (1 packet)
02 - 1/4 cup warm water (110°F)
03 - 1/2 cup whole milk, warmed
04 - 2 tbsp granulated sugar
05 - 1 large egg
06 - 2 tbsp unsalted butter, melted
07 - 2 1/2 cups all-purpose flour, plus extra for dusting
08 - 1/2 tsp salt
→ For Frying
09 - Vegetable oil, for deep frying (about 4 cups)
→ Topping
10 - 1 cup powdered sugar, for dusting
# How To Make:
01 - Dissolve the yeast in warm water in a small bowl. Let stand until foamy, about 5 minutes.
02 - In a large bowl, whisk together the warmed milk, granulated sugar, egg, and melted butter. Stir in the activated yeast mixture until well incorporated.
03 - Add the flour and salt to the wet mixture, mixing until a soft dough forms. Transfer to a floured surface and knead for 3–4 minutes until smooth and elastic.
04 - Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
05 - Punch down the risen dough and turn out onto a floured surface. Roll to 1/4-inch thickness. Cut into 2-inch squares or rectangles using a knife or pastry cutter.
06 - In a deep fryer or heavy pot, heat vegetable oil to 350°F.
07 - Fry dough pieces in batches, turning once, until puffed and golden brown on both sides, about 1–2 minutes per side.
08 - Remove with a slotted spoon and drain on paper towels. While still warm, generously dust with powdered sugar.
09 - Serve immediately for best flavor and texture. Optionally serve with chocolate sauce or fruit preserves for dipping.
# Expert Tips:
01 -
- The contrast between the crispy golden outside and impossibly fluffy inside feels like eating a cloud that someone accidentally fried
- These come together faster than you would expect, and people will think you spent hours mastering secret techniques
02 -
- I once forgot to let the oil come back to temperature between batches and ended up with greasy sad dough that never puffed properly
- The powdered sugar sticks best when the dough is still warm, but not so hot that it melts completely
03 -
- Do not overcrowd the pot or the oil temperature will drop and your dough will not puff properly
- A small spider skimmer works better than a slotted spoon for retrieving the fried pieces from the hot oil