Cinnamon Sugar Fry Bread Food

INDIAN FRY BREAD

Steps:

• Mix the flour, baking powder and salt together.
• Add the water and knead the dough until soft.
• Roll the dough until 1/4 inch thick, then cut out rounds 4 inches in diameter.
• Fry the bread in 2 to 3 inches of hot oil until puffed and browned on both sides.
• Serve with honey, or powdered sugar or cinnamon sugar.

MARBLED CINNAMON SUGAR QUICK BREAD

Steps:

• Preheat oven to 350° and grease and flour a 9x5x3" loaf pan.
• Mix 1/3 cup sugar and cinnamon together and set aside.
• Combine flour, baking powder, salt and remaining 1 cup sugar in a large bowl.
• Combine egg, milk and oil and add to flour mixture.
• Stir by hand just until moistened.
• Pour half the batter into prepared loaf pan.
• Sprinkle with half the cinnamon sugar mixture.
• Repeat with remaining batter and cinnamon mixture, then draw a knife through batter to marble.
• Bake for 45 to 50 minutes or until a toothpick inserted in center comes out clean.
• Cool in pan for 10 minutes, then remove and cool on a wire rack.
• Wrap and store bread overnight before slicing.

HOMEMADE FRY BREAD

Steps:

• Heat oil to 375 degrees in a frying pan or electric skillet.
• Combine all ingredients in a bowl.
• Mix dough thoroughly, you may have to add more flour to get a soft dough consistency.
• Divide dough into 4 balls.
• Roll each dough ball out on a floured surface making a thin circle.
• Lift it like a pizza dough off the surface.
• Fry the dough in hot oil.
• When you see the dough turning a golden brown - about 20-30 seconds. Flip over and cook the other side. It's normal to see big bubbles in the dough.
• Remove from oil when both sides are a golden brown.
• Drain off excess grease on a paper towel.
• Keep warm in oven (200 degrees) until ready to serve.

CINNAMON SUGAR FRY BREAD

Steps:

• In a large saute pan add about 1-inch of oil and heat to 350 degrees F.
• Mix cinnamon and sugar together.
• Remove dough from refrigerator and let rise in an oiled bowl until doubled in size. Roll the dough out to reach about 8 to 10 inches.
• With a pizza cutter or knife cut dough into 1 by 4-inch pieces.
• Place dough in the hot oil and cook for 2 minutes on each side or until golden brown. Remove to paper towels to drain and dust with cinnamon and sugar mixture while still hot.
• Serve warm with fruit preserve dipping sauce.

EASY INDIAN FRY BREAD

Steps:

• Whisk together flour through sugar.Stir in yeast.Make a well in the middle of the dry ingredients and pour in water. Gently mix until dough forms.Cover dough with plastic wrap and let sit 15 minutes.Heat oil in a large pot or cast iron pan to 350F.Divide dough into 8 sections and roll each section into a ball. Flatten with your hands to about 6 inches all around.Depending on the size of your pot you can cook up to two at a time, do not over crowd the pan.Cook for about 1-2 minutes per side or until golden brown.Remove from pot and drain on paper towel lined plate.

CINNAMON BREAD

Steps:

• Make the dough: Combine the warm water, yeast and a pinch of granulated sugar in a small bowl and let sit until foamy, 5 to 8 minutes. Meanwhile, whisk the bread flour, remaining 1 tablespoon granulated sugar and salt in a stand mixer.
• Add the yeast mixture and melted butter to the flour mixture. Knead with the dough hook on medium speed until the dough is smooth and elastic, about 8 minutes. Transfer to a bowl coated with cooking spray. Cover tightly with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours.
• Lightly spray a baking sheet with cooking spray. Punch down the dough and transfer to a work surface; knead a few times. Cut in half and gently shape into two 3-by-6-inch loaves (do not overwork the dough). Place the loaves 3 inches apart on the prepared pan. Lightly spray the loaves with cooking spray and cover with plastic wrap. Let rise in a warm place until puffy, 30 minutes to 1 hour.
• Make the topping: Whisk the granulated sugar, brown sugar and cinnamon in a small baking dish. Whisk the melted butter and corn syrup in another small baking dish.
• Preheat the oven to 350 degrees F. Line two 9-by-5-inch loaf pans with parchment paper, leaving a 2-inch overhang on all sides. Cut 4 deep slashes across the top of each loaf (the loaves will look deflated). Dip each loaf in the butter-corn syrup mixture, turning to coat, then coat with the cinnamon sugar, making sure to get the sugar in the crevices. Place the loaves in the prepared pans. Drizzle with any remaining butter mixture and sprinkle with any remaining cinnamon sugar. Bake until light brown, 25 to 30 minutes. Lift the bread out of the loaf pans using the parchment overhang and transfer to a rack. Let cool in the paper, about 15 minutes.
• Meanwhile, make the glaze: Whisk the confectioners' sugar, salt, melted butter and 3 tablespoons milk in a bowl until smooth. Whisk in up to 2 more tablespoons milk as needed to loosen. Drizzle on the warm loaves or serve on the side for dipping.