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Country Fair Fried Dough




Source of Recipe


unknown


List of Ingredients




1/2 cup warm water
5 teaspoons yeast
pinch of sugar
1 cup warm milk
1/3 cup sugar
1 1/2 teaspoons salt
1 teaspoon vanilla
2 eggs
1/3 cup oil
2 cups unbleached all purpose flour
3-4 cups unbleached bread flour (or all-
purpose)
oil for frying granulated sugar for dusting

NOTE: This recipe can also be made in a
bread machine on 'dough' cycle.


Recipe



Dough:
In a large mixing bowl, stir together the
yeast, warm water and a pinch of sugar.
Allow to stand a couple of minutes to allow
yeast to swell or dissolve. Stir in
remaining sugar, milk, vanilla, eggs, oil,
salt, all-purpose flour and most of bread
flour (if using) to make soft dough. Knead 5
to 8 minutes by hand or with a dough hook,
adding flour as needed to form a firmer
smooth and elastic dough. Place in a greased
bowl. Place bowl in a plastic bag and seal.
If not using right away, you can refrigerate
the dough at this point. Let rise about one
hour. Gently deflate dough. If dough is
coming out of the refrigerator, allow to
warm about 40 minutes before proceeding.

Cut off portions of dough (about the size of
a mandarine orange). Stretch or roll into
large, thin oblong shapes and place on a
parchment or waxed paper-lined baking sheet.
Prepare all dough this way, layering more
paper between the stretched pieces of dough.
Cover with a tea towel and let rest 15
minutes. When oil is hot (385 F.) fry slabs,
one or two at a time. Turn them over as soon
as they puff up and fry on other side for a
few seconds to complete.

Drain on paper towels. Prepare a bowl with a
cup or two of white sugar. Toss in one at a
time and coat well, shaking off excess in
the bowl. You can also serve these with pie
toppings or a dollop of strawberry or
raspberry jam. I like them just with sugar.

NOTE: Testing oil temperature:
It is a good idea to try frying one dough
portion to start with. Once the doughnut
seems done, take it out and cut it open to
see if the inside is cooked. Try to fry at a
temperature at which the oil bubbles but not
so hot that you brown the doughnut too
quickly.