Canadian Fried Dough from a Real Canadian Recipe

Ingredients
<br>- 1/2 cup warm water
<br>- 5 teaspoons active dry yeast
<br>- 1 pinch white sugar
<br>- 1 cup warm milk
<br>- 1/3 cup white sugar
<br>- 1 1/2 teaspoons salt
<br>- 1 teaspoon vanilla extract
<br>- 2 eggs
<br>- 1/3 cup vegetable oil
<br>- 5 cups whole wheat flour, or as needed
<br>- 1 quart oil for frying
<br>- 2 cups white sugar, or as needed
<br>- 1 teaspoon ground cinnamon (optional)
<br><p></p>Directions
<br>step 1: In a large bowl, stir together the yeast, warm water, and a pinch of sugar. Let stand until slightly foamy, about 5 minutes.
<br>step 2: When the yeast is foamy, add the other 1/3 cup of sugar, milk, vanilla, eggs, oil and salt, and stir until smooth. Mix in about 3 cups of the flour, stirring with a spoon, then gradually add more flour, turning the dough out onto a floured surface when it is firm enough to handle. Knead for 5 to 8 minutes adding flour as needed to form a firm elastic dough. Place dough in a greased bowl, and cover. Let rise until doubled, about 30 to 40 minutes.
<br>step 3: Gently deflate the dough, and pinch off a golf ball-sized piece of dough. On a lightly floured surface, use a rolling pin to roll the ball out to an oval. Set aside to rest covered with a tea towel, and continue with remaining dough.
<br>step 4: Heat about 4 inches of oil for frying in a deep-fryer to 375 degrees F (190 degrees C). If you do not have a deep fryer, a wok or Dutch oven will work. I toss in a tiny bit of dough and see if it sizzles and swells immediately. If it does, the oil temperature is where it should be.
<br>step 5: Just before placing the dough in the oil, stretch the ovals out into a tail shape, thinning and enlarging them as you do. Carefully place the tails in the hot oil one or two at a time. Fry, turning once, until the tails are a deep brown, about 1 to 2 minutes per side. Remove using tongs and drain on paper towels.
<br>step 6: Place remaining 2 cups of sugar in a large bowl, and stir in cinnamon if you are using it. Toss fried dough in the sugar bowl while they are still hot. Shake off excess.
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Ingredients
- 1/2 cup warm water
- 5 teaspoons active dry yeast
- 1 pinch white sugar
- 1 cup warm milk
- 1/3 cup white sugar
- 1 1/2 teaspoons salt
- 1 teaspoon vanilla extract
- 2 eggs
- 1/3 cup vegetable oil
- 5 cups whole wheat flour, or as needed
- 1 quart oil for frying
- 2 cups white sugar, or as needed
- 1 teaspoon ground cinnamon (optional)

Directions
step 1: In a large bowl, stir together the yeast, warm water, and a pinch of sugar. Let stand until slightly foamy, about 5 minutes.
step 2: When the yeast is foamy, add the other 1/3 cup of sugar, milk, vanilla, eggs, oil and salt, and stir until smooth. Mix in about 3 cups of the flour, stirring with a spoon, then gradually add more flour, turning the dough out onto a floured surface when it is firm enough to handle. Knead for 5 to 8 minutes adding flour as needed to form a firm elastic dough. Place dough in a greased bowl, and cover. Let rise until doubled, about 30 to 40 minutes.
step 3: Gently deflate the dough, and pinch off a golf ball-sized piece of dough. On a lightly floured surface, use a rolling pin to roll the ball out to an oval. Set aside to rest covered with a tea towel, and continue with remaining dough.
step 4: Heat about 4 inches of oil for frying in a deep-fryer to 375 degrees F (190 degrees C). If you do not have a deep fryer, a wok or Dutch oven will work. I toss in a tiny bit of dough and see if it sizzles and swells immediately. If it does, the oil temperature is where it should be.
step 5: Just before placing the dough in the oil, stretch the ovals out into a tail shape, thinning and enlarging them as you do. Carefully place the tails in the hot oil one or two at a time. Fry, turning once, until the tails are a deep brown, about 1 to 2 minutes per side. Remove using tongs and drain on paper towels.
step 6: Place remaining 2 cups of sugar in a large bowl, and stir in cinnamon if you are using it. Toss fried dough in the sugar bowl while they are still hot. Shake off excess.

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