Fried Golden Dough Classic (Printable Version)

Crispy golden dough fried to perfection, served warm with sugar or honey for a nostalgic delight.

# What You'll Need:

→ Dough

01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon salt
04 - 2 tablespoons granulated sugar
05 - 2 tablespoons unsalted butter, softened
06 - 3/4 cup whole milk

→ For Frying

07 - 2 cups vegetable oil

→ Toppings

08 - 1/2 cup powdered sugar or granulated sugar
09 - Honey, for drizzling (optional)

# How To Make:

01 - In a large bowl, whisk together the flour, baking powder, salt, and sugar.
02 - Cut in the softened butter until the mixture resembles coarse crumbs.
03 - Gradually add milk, stirring until a soft dough forms.
04 - Turn dough onto a lightly floured surface and knead gently for 1 minute.
05 - Divide dough into 8 equal portions and shape each into a round disc about 1/4 inch thick.
06 - Heat vegetable oil in a deep skillet or heavy-bottomed pot to 350°F.
07 - Fry each disc for 1 to 2 minutes per side, until puffed and golden brown, avoiding overcrowding.
08 - Remove fried dough and drain on paper towels.
09 - While warm, dust with powdered or granulated sugar or drizzle with honey. Serve immediately.

# Helpful Hints:

01 -
  • Ready in under 30 minutes from scratch, with just one bowl and no fancy equipment.
  • The dough is forgiving and fun to fry—you get that instant gratification of watching it puff up.
  • A single batch feeds a crowd or becomes your secret midnight snack that nobody needs to know about.
02 -
  • Oil temperature is everything—too cool and you get greasy dough, too hot and the outside burns before the inside cooks through.
  • Don't skip the paper towel step; it absorbs excess oil and keeps these crispy instead of heavy.
  • Make the dough just before frying; letting it sit too long makes the pieces dense and they won't puff properly.
03 -
  • If you're making these for a crowd, you can prepare all the dough discs ahead of time and cover them with plastic wrap until you're ready to fry.
  • Let the oil cool slightly between batches if you're frying multiple pieces—it stabilizes the temperature and prevents burning.
  • Serve these immediately while they're still warm; they're best within minutes of leaving the skillet.
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