Introduction:
Sugar-coated fried dough is a delicious, crispy, and sweet treat that’s perfect for breakfast, snacks, or a special dessert. These golden, airy fritters are deep-fried until crispy and then tossed in a generous amount of sugar, making them irresistibly sweet and crunchy. Often found at fairs, festivals, and street vendors, they’re easy to make at home and offer a comforting, indulgent experience.
Ingredients:
2 cups all-purpose flour
1/4 cup sugar (plus extra for coating)
1 tablespoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
2 large eggs
1/2 cup milk
1 teaspoon vanilla extract
2 tablespoons melted butter
Vegetable oil (for frying)
1/4 cup powdered sugar (for coating, optional)
Instructions:
Prepare the dough:
In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon (if using). In another bowl, beat the eggs, then add the milk, vanilla extract, and melted butter. Mix until everything is well combined.
Form the dough:
Gradually add the wet ingredients to the dry ingredients, stirring to form a dough. If the dough is too sticky, add a little more flour, 1 tablespoon at a time. It should be slightly soft but not overly sticky.
Heat the oil:
Pour about 2 inches of vegetable oil into a large frying pan or deep fryer and heat to 350°F (175°C). The oil should be hot enough that a small piece of dough sizzles when dropped in.
Fry the dough:
Pinch off small portions of dough (about the size of a golf ball) and carefully drop them into the hot oil. Fry in batches to avoid overcrowding. Cook the dough for 2-3 minutes per side or until golden brown and crispy.
Drain excess oil:
Once fried, use a slotted spoon to remove the dough pieces from the oil and place them on a plate lined with paper towels to drain excess oil.
Coat with sugar:
While the dough is still warm, roll or toss each piece in granulated sugar until evenly coated. You can also sprinkle with powdered sugar for an extra touch of sweetness.
Serve and enjoy:
Serve your sugar-coated fried dough warm and enjoy the crispy, sugary goodness.
Description:
This sugar-coated fried dough recipe creates a crisp and airy pastry that’s coated with a generous layer of sweetness. The combination of crispy exterior and soft, tender interior is perfect for anyone who enjoys fried dough. Whether you’re enjoying them on a chilly morning or as a sweet treat after dinner, these fried dough pieces will surely satisfy any craving for something indulgent.
Tips:
Keep the dough soft: Be careful not to overwork the dough. You want it to remain soft and slightly sticky for the best texture.
Temperature control: Make sure the oil is at the right temperature (350°F or 175°C) to get the dough crispy without overcooking or undercooking it.
Flavor variations: You can add flavor to your dough by incorporating spices like nutmeg or cardamom, or you can add zest from an orange or lemon to make it citrusy.
Alternative coatings: If you prefer, try coating the dough with a cinnamon-sugar mixture or drizzle with honey or chocolate syrup for an extra layer of sweetness.
Variations:
Chocolate Chip Doughnuts: Add mini chocolate chips to the dough for a chocolatey twist.
Maple Syrup Glaze: Instead of coating with sugar, drizzle with warm maple syrup for a decadent finish.
Apple Cinnamon: Add finely chopped apples to the dough and sprinkle with cinnamon sugar.
Savory Version: Omit sugar and cinnamon, and instead sprinkle the fried dough with a pinch of salt and dried herbs for a savory version.
Corrections:
Over-mixing dough: If you overmix the dough, it may become tough, so handle it gently.
Oil temperature: If the oil is too cold, the dough will absorb too much oil, making it greasy; too hot, and it will burn quickly. Use a thermometer for accuracy.
Not draining properly: Make sure to drain the fried dough on paper towels to avoid sogginess from excess oil.
Enjoy:
Now that you’ve got your fresh, crispy, and sweet sugar-coated fried dough, it’s time to enjoy it! Serve it with a hot cup of coffee or a cold glass of milk for a perfect treat any time of the day.