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Flat pieces of dough deep-fried to fluffiness perfection…
Fry Bread is such a special treat! Right when it comes out of the hot skillet, you can literally put anything on it. When I was growing up, melted oozing butter with sprinkled cinnamon and sugar was always my favorite.
I’ve been making this Fry Bread all through the last 25 plus(!) years for my boys. (Yep, that’s a long time of making fry bread!)
It’s so easy and delicious! There is only one time for rising the dough. And, then you’re ready to fry it in a skillet and ready to eat!
Put the sugar, salt, and yeast in a small bowl. Set aside.
Heat the milk and butter in the microwave for 1 minute and 30 seconds. Stir until the butter has melted all of the way. (Or add another 30 seconds.) Allow the milk mixture to cool to the touch.
Once the butter has melted and the milk has cooled (to the touch); add to a large mixing bowl. Pour in the sugar, salt, and yeast. Add in the beaten egg.
Note: I used my Kitchen Aid with the dough hook to make this. Low speed. You could easily use a large wooden spoon to mix it all together and then knead on a floured surface when it gets too hard to stir. That’s how I did it before the Kitchen Aid era.
Stir in 2 cups of bread flour. You may use all-purpose flour. But the texture will be a little different. I prefer to use bread flour in this recipe.
You are going to use a total of 4 to 4 and 1/2 cups of flour total. Do not add it all at once. It also depends on the climate you live in. I live in a very dry state. But, when I make this on a rainy day, I may have to use a little more flour.
While it is still mixing (on low), add one more cup. You are at 3 cups at this point.
Notice how it is still kind of sticky? (above) Slowly shake in another cup of flour to the dough. Now you have used 4 cups of flour at this point.
Shake in another half of cup of flour (or more). But only shake in a tablespoon at a time. You may or may or not need the last half a cup of flour that you have left. But you want the dough to be able to pull away from the bowl. (as shown above.) This is when you are done adding flour.
It is ready to form a ball and put into a large greased bowl. Cover with a greased piece of plastic wrap. Put into a warm spot to rise. You want it to at least double in size.
Tip: I always like to set my dough inside of the microwave– a draft-free area.. I put a small bowl of boiling water in the microwave along with the dough. It will be done rising in about 30 minutes. Doing it this way cuts your time in half!
In a large skillet, begin heating your oil on medium heat.
Tear off a piece of dough and cover the bowl back up. Stretch the piece of dough out a little at a time. But not too thin… and not too thick.
Carefully lay the piece of dough into the heated oil. Don’t walk away… only cook it for about 1 minute on the first side. With your tongs, move it around just a little bit. You’ll start to notice the dough puff up. It’s okay if you get an air bubble in parts of the fry bread.
Carefully turn over with your tongs. Cook for about another minute. This side tends to cook a little faster. So remember, do not get distracted and walk away from the pan. You know I always tell you these things from experience.
Have a large plate (I use a baking dish) to set the paper towels in for the fry bread to drain all the excess oil off.
Serve immediately, or put in the oven on warm until you’re ready to serve them.
Funny thing is, we didn’t always call it Fry Bread. In fact, here in Utah (and Idaho) it is also called “scones”. That’s what we called it growing up. So, as to not confuse my own children when I’d make the “real” sweet scones (which are also called “biscuits” here), we started calling this Fry Bread… like the rest of the country. Sounds a little crazy, I know.
Enjoy a big piece of Fry Bread either on the sweet or savory side. You pick! (My kids love these with taco meat with all the fixings.)Print
Flat Pieces of tender dough deep-fried to fluffiness perfection. Makes 1 dozen medium-sized pieces. Also, depends upon how big or small you make them. Make these sweet or savory by putting on your favorite toppings!
- 1 tablespoon active dry yeast
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 2/3 cup milk, scalded. Then cooled to the touch. (I use whole milk. But will work with lower fat content milk.)
- 4 tablespoons butter
- 1 large egg, beaten
- 4 to 4 1/2 cups bread flour (You may use all-purpose flour, but the texture will be slightly different.)
- 1 1/2 cups of peanut oil, for frying (Vegetable oil can be used, as well. I find that the peanut oil gives the fry bread more of a crispy texture.)
- Combine sugar, salt, and yeast in a large mixing bowl.
- Scald milk and butter together in the microwave for about 1 minute and 30 seconds. Add another 30 seconds if butter isn’t melted. Allow to cool to the touch.
- Add the milk and butter mixture into the mixing bowl of sugar, salt, and yeast. Give it a little stir to combine.
- Add the beaten egg and 2 cups of flour. Stir with a wooden spoon or use the dough hook attachment if using the Kitchen Aid. Mix on LOW speed.
- While it is still on low speed, add 1 cup of flour. (Now you’re up to the 3rd cup of flour.)
- Continue to slowly add the last cup of flour. (The 4th cup of flour.)
- Continue to SLOWLY add a little flour at a time (up to 1/2 cup, if needed), until the dough is NOT sticking to the sides and bottom of the mixing bowl.
- Your dough is now ready to take out of this bowl and into a large greased bowl. Cover with plastic wrap and place in a warm spot (with no cold drafts) to rise to double in size. (I put a heat-safe cup of already super hot water into the microwave with the wrapped up bowl of dough. Shut the door and it will rise in double within 30 minutes!)
- When the dough has doubled in size, begin heating the oil on medium heat in a large skillet.
- Pinch off a golf size ball of dough and gently pull to all sides, but not to be completely flat.
- Carefully lay a piece of dough into the heated oil. (If you have room for one or two more pieces, lay them in the oil and be sure to rotate in order. But do not over crowd the oil.) Flip each piece of dough with tongs when the bottoms are golden.
- Have a large baking dish off to the side with paper towels in the bottom to set the finished fry bread in and cover as you go with a clean kitchen towel. (To keep them warm.)
- Serve immediately or put in the oven on warm, with out the towel on top. Enjoy!!