Fried Dough Crispy Golden (Printable Version)

Warm, crispy golden dough fried to perfection and topped with sugar or honey for sweetness.

# Ingredient List:

→ Dough

01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon salt
04 - 2 tablespoons granulated sugar
05 - 2 tablespoons unsalted butter, softened
06 - 3/4 cup whole milk

→ For Frying

07 - 2 cups vegetable oil (for deep frying)

→ Toppings

08 - 1/2 cup powdered sugar or granulated sugar
09 - Honey, for drizzling (optional)

# How to Prepare:

01 - In a large mixing bowl, whisk together flour, baking powder, salt, and granulated sugar until evenly blended.
02 - Cut the softened butter into the flour mixture using a pastry cutter or fingers until the texture resembles coarse crumbs.
03 - Gradually add whole milk to the mixture, stirring until a soft dough forms.
04 - Turn the dough onto a lightly floured surface and gently knead for one minute to develop a smooth consistency.
05 - Divide the dough into eight equal portions and flatten each into a round disc approximately 1/4 inch thick.
06 - Warm the vegetable oil in a deep skillet or heavy-bottomed pot to 350°F (175°C), ensuring it reaches proper frying temperature.
07 - Carefully fry each dough disc for 1 to 2 minutes on each side until golden brown and puffed, avoiding overcrowding the pan.
08 - Transfer fried dough to a paper towel-lined plate to absorb excess oil.
09 - While warm, dust generously with powdered or granulated sugar or drizzle with honey as preferred. Serve immediately.

# Expert Suggestions:

01 -
  • You can make it in under 30 minutes and feel like you've done something magical.
  • The texture is impossibly crispy on the outside and tender inside—that contrast is addictive.
  • It's endlessly customizable, so you can dress it up or keep it simple depending on your mood.
02 -
  • Oil temperature is everything—too cold and your dough absorbs oil like a sponge; too hot and the outside burns before the inside cooks through.
  • Don't rush the milk incorporation; add it slowly until your dough reaches that sweet spot between dry and wet, which happens faster than you'd expect.
  • If your fried dough stays flat instead of puffing, your baking powder may be old or your oil wasn't hot enough.
03 -
  • Make your dough ahead of time—it actually benefits from resting in the fridge for a few hours or even overnight, which makes it easier to handle and fry.
  • If you want them extra golden and beautiful, sprinkle your sugar topping just as they come out of the oil while they're still hot and slightly moist.
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