County Fair Fried Dough Food

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 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.