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.
In fact, I’ve been making this Fry Bread all through the last 20 plus(!) years for my boys. (Yep, that’s a long time of making fry bread!)
It’s so easy and not to mention delicious! There is only one time for rising the dough. And, then you’re ready to fry it in a skillet. Bam! It’s ready to eat!
Put the sugar, salt, and yeast in a small bowl. Set aside.
Heat the milk by putting in the microwave for 1 minute and 30 seconds. Add some butter flavored shortening. Stir until the shortening has melted all of the way. Allow the milk mixture to cool a little. You want it to be cooled a bit to the touch, but still warm.
Once the shortening 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 1 and 1/2 cups of bread flour. You may use all-purpose flour. But the texture will be a little different. I prefer to use bread flour instead 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 know, that may sound strange. But, I live in a very dry state– sometimes hardly any humidity. But, when I make this on a rainy day– I use a little more flour.
While it is still mixing (on low), add one more cup. You are at 2 and 1/2 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 3 and 1/2 cups of flour at this point.
Shake in another half of cup of flour (or more). 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.)
- 1 tablespoon yeast
- 1½ tablespoon granulated sugar
- ½ teaspoon salt
- 1⅔ cup milk (I used whole milk.), scalded. Then cooled to the touch.
- 1½ tablespoons butter flavored shortening
- 1 egg, beaten
- 4 to 4½ cups bread flour (you may use all-purpose flour, but the measuring and texture will be slightly different.)
- 1½ cups of vegetable oil (or oil of your choice.)
- Combine sugar, salt, and yeast.
- Scald milk and shortening.
- Put milk mixture into a large mixing bowl when cooled until warm to the touch.
- Add the sugar, salt, and yeast to the milk and melted shortening.
- Add the beaten egg and 1 and a half cup of the flour. Stir with a wooden spoon or with the hook attachment. (I used my Kitchen Aid.)
- While it is still mixing (on low), add one more cup of flour. (You are at 2 and ½ cups of flour at this point.)
- Continue to slowly add the rest of the flour until the dough is not sticking to the sides and the bottom of the bowl.
- 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 with no cold drafts to rise to double in size.
- When the dough has doubled in size, begin heating your oil on medium heat in a large skillet.
- Carefully lay a piece of dough into the heated oil. (You may do more than one at the same time. But do not over crowd the oil.)
- Cook for about 1 minute on the first side and 30-45 seconds on the second side. (It also depends on the temperature of your oil with the time you have on each side.)
- 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.
Try making these with this Homemade Fry Bread: