Sugar coated fried dough is a decadent treat to me. Generally only something I indulge in when someone else is doing the frying, but this week’s Tuesdays with Dorie recipe had me heating up a large quantity of oil at the risk of infusing the odor of “fried” throughout the house.
Windows open, vent fan on turbo, and in goes the dough. Though I don’t fry often, when I do, I like to use my wok because the bowl shape allows me to get away with heating up less oil than if I were to fill a flat pan. The sloped sides also make it easy to flip small items like these cookies by just lifting from underneath to flip them up onto the side wall and then they slide right back down into the oil.
Once drained the dough is hit with a dusting of cinnamon sugar and then dusted with powdered sugar just before serving. Overall these didn’t do much for me. They tasted like fried dough, but weren’t especially interesting. I think the problem was that I rolled them extremely thin and if they had been slightly thicker they would have had a nicer texture and more flavor. I thought it would be a clever idea to roll the dough through my pasta machine. It was really quick and worked great except for the fact that I didn’t have any idea how thin I should go. I tested four different thicknesses, which were numbers 6,7,8, and 9 on my machine. Nine is the last and thinnest option. It turns out that the thicker cookies fried better and tasted better. They had more structure and flavor. I wish I had tried some on 3 or 4.
Teanna of Spork and Foon was the bold baker who selected a fried recipe for all of us to make this week. She is always cooking up beautiful and interesting food and sharing it on her blog. You can find the recipe for Mrs. Vogel’s Scherben there if you want to give these simple fried cookies a test for yourself.
Over 350 baking bloggers are baking our way thorough Dorie Greenspan’s book, Baking: From My Home to Yours . 108 recipes completed 113 to go!
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Using the pasta machine sounds like an awesome idea!
Sorry that these didn’t wow you…they are pretty, though!
I have such fond childhood memories of fried dough! We referred to it as “pizza frite” and it was a banner day when the frozen bread dough was put out on the counter to thaw and rise (we were poor italians
). We’d pull the piece by hand into roughly 3′x5′ which was easy to handle.
I preferred the sugar/cinnamon topping -sometimes with a little melted butter- but we also occasionally had it with tomato sauce.
It’s on my list to figure out how to make a tasty gluten-free version.
Yay, spice jars!!! I’m sorry these didn’t do it for you, but I love that you used your pasta machine! I NEED ONE! Haha! Thanks for frying along with me!