Homemade County Fair Fried Dough: Recipe & Tips

Photo bycounty fair

A beloved fair food delight that can be easily recreated at home is the classic County Fair Fried Dough. This delectable treat, freshly made with yeast, offers a satisfyingly warm and flavorful indulgence.

Ingredients

Dough:

• 3 cups all-purpose flour, unbleached, plus extra for working with the dough
• ⅓ cup granulated sugar
• 2 teaspoons instant yeast
• 2 teaspoons salt
• 1 cups water (8 ounces)
• 2 tablespoons vegetable oil (plus more for frying - see below)

Frying:

• 4 cups vegetable oil for frying

Toppings:

• ¼ cup butter, melted
• Suggestions: confectioner's sugar, pure Vermont maple syrup, honey, chocolate syrup, fruit sauces

Instructions

Make the dough:

• In a mixing bowl, combine the flour, sugar, yeast, and salt. Pour in the water and add 2 tablespoons of oil. Attach the dough hook to the mixer and blend the ingredients at medium-low speed. Periodically scrape down the sides of the bowl as needed and continue mixing for around 4 to 5 minutes until the dough starts clinging to the hook. If the dough appears too dry, slowly add water, one tablespoon at a time, as needed. Generously grease a large mixing bowl and transfer the dough into it. Cover the bowl with plastic wrap and position it in a warm, draft-free area. Allow the dough to rise for 1½ - 2 hours, or until it has doubled in size.

Heat the oil:

• Prepare your cooking station by lining a cooling rack or plate with paper towels, and positioning it close to your cooktop. Ensure you have a metal slotted spoon or spatula within reach. Melt the ¼ cup of butter and keep it nearby, along with a pastry brush for later use. Once the dough has completed its rising process, pour vegetable oil into a large, heavy-duty pot such as a cast iron or enameled cast iron pot. Heat the oil over medium-high heat until it reaches a temperature of 350° F; monitor the oil temperature frequently with a thermometer.

While the oil heats, prepare the dough:

• Prepare a clean work surface by lightly dusting it with flour, and have a small amount of flour readily available. Place the dough onto the floured surface, sprinkle a bit of flour on top, and gently roll it out. Aim for a thickness of around ½ to ¾ inch without the need to make it extremely thin. Use a knife or a pizza cutter to divide the dough into approximately 10 uniform pieces.

Fry the dough:

• When the oil reaches the temperature of 350 degrees Fahrenheit, take one of your portions of dough. If the dough feels sticky, lightly dust the dough and your fingers with a small amount of flour to facilitate handling. Gently stretch the piece of dough a few times. Delicately place the dough in the hot oil, and it should promptly begin to expand as the oil bubbles around it. Use a slotted spoon, spatula, or tongs to maneuver the dough in the oil, flipping it once you notice the underside starting to brown. Continue frying and flipping the dough until it is evenly browned on all sides, which typically requires around 2 to 2½ minutes. Carefully lift the dough out of the oil and place it on a rack lined with paper towels. Proceed to fry the remaining pieces of dough using the same technique. Regularly check the oil temperature to ensure it stays at 350 degrees Fahrenheit, adjusting the heat as necessary. If the oil becomes excessively hot, carefully remove the pan from the heat source for a short period to lower the temperature.

Brush with butter:

• Once all the fried pieces are ready, carefully coat them with the melted butter. Regardless of any additional toppings you choose to include, it is crucial to appreciate the significance of the melted butter in enhancing both the moisture and flavor of the dish.

Toppings suggestions:

• I prefer to top my dish with a generous sprinkle of confectioner's sugar and a drizzle of pure maple syrup. Additionally, chocolate sauce, caramel, or honey can enhance the flavor profile. For a unique twist, consider using fruit-based sauces like blueberry or apple compote. Savor the warmth of the pastry right away. This recipe yields approximately 10 servings. Any unused dough can be kept covered at room temperature for up to two days.

OPTION: use pre-made dough

• Should the pre-made dough be refrigerated, it is advisable to transfer it into a greased bowl, cover it, and allow it to reach room temperature before proceeding with oil preparation. In the case of frozen dough, it is recommended to thaw it in the refrigerator first and subsequently bring it to room temperature.

OPTION: save your oil

• A practical way to manage your cooking oil efficiently is to save it for future use when preparing fried dough or other fried dishes. After allowing the oil to cool down, carefully strain it through a sieve lined with a paper towel to eliminate any solids. Ensure to store the filtered oil in a sealed bottle or container for future culinary endeavors.

Notes

Tips:

• Achieving optimal oil temperature is essential for achieving superb fried dough. It is recommended to heat the oil to a precise temperature of 350°F and regulate the heat during cooking to sustain this level. A thermometer proves to be the most reliable method for attaining the required temperature – a digital thermometer is highly recommended for accuracy. Enhancing the flavor profile, and brushing melted butter onto the freshly fried dough is a pivotal step. Post-butter application, you can embellish the fried dough with your preferred toppings to further customize the dish. Kindly note that this particular recipe has not been assessed with an air fryer.