Call it what you want—doughnuts, donut holes, Munchkins—there’s no tastier way to start (and end) your day than with Fried Dough.
I grew up on good ol’ classic, hole-in-the-middle donuts from Krispy Kreme. On celebratory occasions like birthdays and A’s on report cards, we ordered maple nut bars (or amended Long Johns, as I called them) from the local grocery store’s bakery section.
As I grew up, I discovered the world of donut holes. Nothing “holy” about them, I found—just little fried dough nuggets of glazed goodness. They were often sold in quantities of 10 (at minimum) or more, so my parents never bought them: “Who needed 10 donut holes?” they’d say, not acknowledging that essentially three balls made up one donut!
This recipe fulfills my childhood fantasy of having a box of donut holes all to myself. It’s a quick fried treat minus the fussy rising times classic donuts require. While fried dough tastes best when warm, it makes a great picnic snack for the park. However you eat them, these little bites prove that sometimes “less” is more—especially when it comes to fried dough.
Where does this recipe come from?
While I’d love to say that this recipe comes from the recesses of my mind and is a product of my pure genius, the truth is that this recipe dates back centuries. In fact, there are versions of this dish found all around the world.
Most closely, this fried dough recipe resembles a modern recipe for fry bread, a key part of Navajo tribal tradition since the 19th century. While the recipe has evolved, it is still made in Native American households today, and globally, different cultures have their own variations of fried dough, from beaver tails and elephant ears to the Italian pizza fritta.
How do I store leftovers?
Store any leftover fried dough in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat in the oven or air fryer to restore crispness.
Want to make the recipe later? Tightly wrap any prepared dough (made through step 3) with food-safe plastic wrap and store in an airtight container. Refrigerate it for up to 48 hours, until ready to serve.
When you’re ready to consume, simply shape the dough into balls and fry as directed in steps 4 and 5. Brush the dough balls with melted butter once they’re out of the fryer to allow any garnishes, such as powdered sugar or cinnamon sugar, to stick better.
Serving suggestions
As the recipe states, a little powdered sugar or Cinnamon Sugar gives fried dough balls exactly the smattering of sweetness they need. You can also serve them with Slow-Cooker Apple Butter or even the bourbon-cinnamon frosting from this Pumpkin Sugar Cookies recipe—perfect for fall!
Truly, they’d pair well with anything sweet, from Hot Honey to a Honey Simple Syrup. You could also go savory, like with this Roasted Garlic Butter—just make sure to leave any finishing sugar off and treat the dough like garlic knots. It might not be traditional, but boy, is it good.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 1/4 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 3/4 cup milk
- 1 1/2 teaspoons vanilla extract
- Vegetable oil as needed, for frying
- Powdered sugar or cinnamon sugar for dusting, optional
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Stir in the milk and vanilla extract gradually until a sticky dough forms. Add a little extra milk if needed.
- Turn the dough out onto a lightly floured surface and gently knead it for one minute. Divide the dough into small pieces and roll each piece into a 1.5-inch ball.
- In a deep, heavy-bottomed pan, heat about 2 inches of vegetable oil over medium heat until it reaches 350°F. Use a candy thermometer (or any thermometer that can handle high heat) to check the temperature.
- Carefully drop a few dough balls into the hot oil. Fry them for 2 to 3 minutes on each side until golden brown. Avoid overcrowding the pan.
- Remove the fried dough with a slotted spoon and place them on a paper towel-lined plate to drain the oil.
- Serve the fried dough warm, and dust with powdered sugar or cinnamon sugar if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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