Mardi Gras Fried Dough (Printable)
Crispy golden fried dough squares dusted with powdered sugar for a festive flavor.
# What You Need:
→ Dough
01 - 2 1/4 teaspoons active dry yeast (1 packet)
02 - 3/4 cup warm water (110°F)
03 - 1/4 cup granulated sugar
04 - 1/4 cup unsalted butter, melted
05 - 1/2 cup whole milk, room temperature
06 - 1 large egg
07 - 1 teaspoon vanilla extract
08 - 3 1/2 cups all-purpose flour, plus extra for dusting
09 - 1/2 teaspoon salt
→ For Frying
10 - 4 cups vegetable oil for deep frying
→ Topping
11 - 1 1/2 cups powdered sugar, sifted
# How To Make:
01 - In a large mixing bowl, dissolve yeast and 1 tablespoon of the granulated sugar in warm water. Let stand for 5 minutes until mixture becomes foamy.
02 - Add remaining sugar, melted butter, milk, egg, and vanilla extract to the yeast mixture. Mix until fully incorporated.
03 - Gradually add flour and salt, mixing continuously until a soft, sticky dough forms.
04 - Turn dough onto a lightly floured surface and knead for 5 to 7 minutes until smooth and elastic.
05 - Place dough in a greased bowl, cover with plastic wrap or towel, and let rise in a warm spot until doubled in size, approximately 1 hour.
06 - Punch down risen dough and roll out on a floured surface to 1/4-inch thickness. Cut into 2 by 2-inch squares or diamonds using a sharp knife or pizza cutter.
07 - Heat vegetable oil in a deep fryer or large, heavy-bottomed pot to 350°F.
08 - Fry dough pieces in batches, avoiding overcrowding. Cook for 1 to 2 minutes per side, turning once with a slotted spoon, until puffed and golden brown on both sides.
09 - Remove fried pieces with a slotted spoon and drain on paper towels.
10 - While still warm, generously dust all sides of the fried dough with powdered sugar.
11 - Serve immediately for optimal texture and flavor.
# Expert Tips:
01 -
- The outside crunch gives way to an impossibly soft interior that makes people close their eyes when they take that first bite
- These come together faster than you'd expect, and the process of watching them puff up in hot oil feels like tiny edible magic happening in your kitchen
02 -
- Oil temperature is everything. Too cold and they'll be greasy, too hot and they'll burn outside while remaining raw inside.
- These deteriorate quickly. The contrast between crisp exterior and soft interior is at its peak within 15 minutes of frying.
03 -
- Sift your powdered sugar directly over a wire cooling rack placed over paper towels to catch the excess for reuse
- If dough resists rolling out, let it rest for 10 minutes. It's just relaxed and needs a moment to cooperate.