When I was younger, anytime my gramma would make bread, she always asked us if we would like fried dough, and of course we always did. The fried dough smelled like a doughnut, tasted like a doughnut but it was simply rustic and old fashioned and did not resemble the typical doughnut shape.
She always saved some dough after making a loaf of bread. She would cut a piece of dough, stretch it out and place it in her enamel frying pan that she always used for pancakes and gravy. She used a bit of grease to cook it in – whatever she had on hand whether it was butter or vegetable oil. The dough sizzled and danced in the pan while it cooked. When it was golden brown, she would flip it over and let it cook on the other side. Once it was cooked, it drained on paper towels and then it was dusted with icing sugar. The icing sugar melted on the warm fried bread dough and was absolutely scrumptious. We sometimes topped it with cinnamon sugar which reminded me of a cinnamon twist. I always looked forward to having this as a treat when we went to gramma’s house.
In the 1800’s, pioneers often made fried dough in a cast iron pan over coals, or wrapped the dough around a stick and cooked it over the fire at an angle, turning occasionally so as to not burn it. Pioneers would even make “Hoe Cake” which is a cornbread actually baked on the curved metal side of a garden hoe placed next to the fire. They were no doubt inventive in their cooking of dough! Indigenous Peoples make bannock which is similar, but does not contain yeast and is often baked or deep fried. Many cultures have similar fried or baked doughs, both sweet and savory! In Canada, we often call these morsels of fried dough beaver tails in which the name refers to a quick baked dough made over a campfire in the early 1800’s. No matter what you call it or how you cook it, it will be sure to be a family favorite!
We cook the dough in a cast iron pan or skillet in a bit of oil so that it is more pan fried than it is deep fried. We top it with icing sugar, cinnamon sugar or even a homemade chocolate icing! It is a real treat!
Let’s get started!
First of all, we need to get our yeast going. Place sugar, yeast and warm water in a bowl and let sit until it is bubbly, frothy and doubled in size.
Next, add 1 cup flour, eggs, sugar, salt and oil to yeast mixture. At this point, you can also add sourdough starter if you like.
Mix well. Next, it’s time to add flour.
Add flour, 1 cup at a time until a dough forms.
The dough will be a bit sticky, but not too sticky. If the dough is too sticky, add more flour until it comes together.
Turn dough onto floured surface, sprinkle with flour and knead.
Knead the dough by pushing the dough away from you, fold the far end over the top, turn and repeat the process for about 5 to 8 minutes. Kneading helps the dough rise as well as developing a soft, fluffy yet structured bread.
Once kneading is complete, form into a ball.
Place in a greased bowl and oil the top of the dough as well to help prevent drying out. Cover with parchment or a tea towel. Let rise for 1 hour.
The dough should have at least doubled in size. Punch down lightly.
Rip or cut pieces of dough. Heat a skillet with a bit of oil.
Stretch dough out. This dough has no real shape to it – just pull, stretch and get ready to cook! If it is too thick, it may not cook all the way through and end up being doughy. If it’s too thin, it’ll tear.
Brown on each side.
Place on a paper towel lined plate. Store in an airtight container. Heat any leftovers. Sprinkle with cinnamon sugar, icing sugar, chocolate icing, honey, jam or any other topping you enjoy!
We love cinnamon sugar and chocolate frosting! Icing sugar is equally delicious and is scrumptious warm from the pan!
Chocolate icing is super simple to make. Combine 2 tbsp softened butter with 1 cup icing sugar, 1 tbsp cocoa powder, splash of vanilla and a splash of milk and mix well. Add more milk until you reach a desired consistency.
Fried Dough
3/4 cup water
2 tbsp yeast
1 tsp sugar
Add yeast and sugar to bowl. Pour water over top and let sit until fluffy looking and doubled in size. Add to this mixture:
2 eggs
1/4 cup sugar
1/3 cup oil
2 to 3 cups flour
Stir altogether until dough forms, adding more flour if needed. Turn onto floured surface and knead for 5 minutes. Set in oiled bowl. Cover with parchment or a tea towel. Place in a warm place and let rise 1 hour. Punch down lightly. Cut pieces of dough, stretch out and pan fry in a bit of oil, browning on each side. Remove from pan and place on paper towel lined plate. Continue until dough is gone. Top with your favorite toppings.
