County Fair Fried Dough Food

FRIED DOUGH | THE BEST HOMEMADE FRIED DOUGH RECIPE

Steps:

• Mix dry ingredients in a large bowl.
• Add milk and melted butter. Mix with a fork, then transfer to a board and knead with hands for 2 minutes.
• Form a ball and let the dough rest for 10 minutes.
• Divide into 8 pieces and roll to 3/8" thick.
• Heat 1 inch of oil in a deep pan to 375°F (180°C) over medium heat.
• Carefully lower the rolled dough into the pan - fry the dough in batches, do not overcrowd the pan.
• Let it cook for 1 minute, then flip over and cook 1 more minute on the other side.
• Top with powdered sugar and enjoy!

COUNTY FAIR FRIED DOUGH

Steps:

• In a medium bowl, mix the flour, sugar, salt and baking powder.
• Using a pastry blender, electric mixer or your fingers, work the cold butter into the flour mixture. Easy tip: grate the cold butter into the bowl for instant tiny chunks!
• Stir in warm water to make a soft dough. Form a cohesive ball with your hands - do not knead. Cover and let rest for 15 minutes.
• Divide dough into 6 pieces. Working one piece at a time, roll into a thin 5" round. This doesn't have to be perfectly round or exact.
• Heat oil in a large frying pan. After a few minutes, flick a piece of dough into the frying pan. When it bubbles to the surface and turns golden, you are good to go!
• Carefully lower a dough disk into the pan - one at a time. Cook for 60 seconds (it will puff up on top and become light brown on the bottom). Flip it and cook until light brown on the other side, about 60 seconds. Do not overcook until dark in color; they'll become overly crisp.
• Remove from oil and set on a paper towel-lined surface. Place in a 200 degree F oven to keep warm, while you make the remaining fried doughs.
• Serve warm with maple syrup, confectioners' sugar, cinnamon sugar, or the topping of your choice - some enjoy a savory version, with marinara sauce and cheese.
• Enjoy!

COUNTY FAIR FRIED DOUGH

Steps:

• Mix the flour, baking powder, and salt.
• Work in the cold butter, using a pastry blender, your fingers, or a mixer.
• Stir in the warm water to make a soft dough. Cover and let rest for 15 minutes.
• Divide the dough into eight pieces. Working with one piece at a time, roll into a thin 5" round, about 3/8" thick.
• Heat about 3/8" vegetable oil to 375°F in an electric frying pan, or in a pan over a burner. If you're using a 10" diameter pan, this is 2 cups of vegetable oil. If you're not using an electric frying pan, use a candy thermometer to take the temperature of the oil; or guesstimate it by seeing if the first piece of dough fries nicely in the time specified.
• Pick up one dough disk, and carefully lower it into the pan. Let it cook for 60 seconds (it'll puff up on top and become light brown on the bottom), then flip it over and cook until light brown on the other side, about 60 seconds. You don't want to cook these too dark; they'll become overly crisp.
• Remove from the oil and set on a paper towel-lined baking sheet. Place in a 200°F oven to keep warm while you make the remaining fried doughs.
• Serve warm, with maple syrup or cider syrup; confectioners' sugar, or cinnamon sugar; or the topping of your choice - some folks enjoy a savory version, with marinara sauce and cheese.
• TIP:.
• Peanut oil is our favorite deep-frying oil; it has a higher smoke point, and neutral flavor.
• Up to 1/4 of sugar may be added if desired.

COUNTY FAIR BREAD

Steps:

• In a large mixing bowl combine 1 cup of the flour, sugar, salt, and dry yeast.
• Heat the milk and butter in a pan just until the milk is warm.
• The butter does not need to melt.
• Add the eggs and the warm milk mixture to the flour mixture.
• Mix very well until thoroughly moistened, and beat with a wooden spoon for about 5 minutes.
• Stir in the remaining flour to form a stiff dough.
• Turn out on a floured board, and knead the dough until it is quite smooth and elastic, about 5 minutes.
• Work into a ball, place in a buttered bowl, and turn to coat with butter on all sides.
• Cover and let rise in a warm, draft-free place until light and doubled in bulk, 1 to 1 1/2 hrs.
• Punch the dough down and divide into six equal portions.
• Roll each of these portions into a thin cylinder about 8 to 10 inches long.
• Take three strips and braid them together.
• Place the braid on a baking sheet, which should be buttered or sprinkled with cornmeal.
• Braid the remaining three strips and place about six inches away from the other loaf.
• For a more spectacular loaf, make a braid of three large strips and then a braid of three smaller strips, and put one on top of the other.
• Cover the loaves and let rise in a warm, draft-free space until doubled in bulk, which will take another 1 1/2 hrs.
• Brush with the egg white and water, sprinkle lavishly with sesame seeds.
• If you've made two smaller loaves, bake in a preheated 375 F oven for 35-40 minutes or until golden brown.
• The single, larger loaf will need a good hour in the oven.