Mardi Gras Fried Dough (Printable)
Golden fried dough with a sugar dusting, capturing festive Mardi Gras flavors.
# What You'll Need:
→ Dough
01 - 2 1/4 teaspoons active dry yeast (1 packet)
02 - 3/4 cup warm milk (110°F)
03 - 2 tablespoons granulated sugar
04 - 3 cups all-purpose flour
05 - 1/2 teaspoon salt
06 - 2 tablespoons unsalted butter, melted
07 - 1 large egg
→ For Frying
08 - 1 quart vegetable oil
→ Topping
09 - 1 cup granulated sugar (for dusting, or powdered sugar for classic touch)
# Directions:
01 - In a small bowl, dissolve yeast and 1 tablespoon of the sugar in the warm milk. Let stand for 5–10 minutes, until foamy.
02 - In a large bowl, whisk together the flour, remaining 1 tablespoon sugar, and salt.
03 - Add the melted butter, egg, and yeast mixture to the flour. Mix until a dough forms.
04 - Turn the dough onto a floured surface and knead for 5–7 minutes, until smooth and elastic.
05 - Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
06 - Punch down the dough. Roll out on a floured surface to 1/4-inch thickness. Cut into 2-inch squares or strips.
07 - Heat oil to 350°F in a deep pot or fryer.
08 - Fry dough pieces in batches for 1–2 minutes per side, until golden brown and puffed.
09 - Remove with a slotted spoon and drain briefly on paper towels.
10 - While still warm, toss the fried dough generously in granulated sugar or sift powdered sugar over the top.
11 - Serve immediately for best texture and flavor.
# Expert Hints:
01 -
- These disappear faster than you can fry them, so making a double batch is practically mandatory
- The dough comes together with pantry staples you probably already have sitting around
02 -
- I once tried frying these in a shallow pan with less oil, and they turned out greasy and flat on one side—commit to the deep fry method
- Sugar coating only sticks properly when the dough is still warm, so work fast or the sugar will just slide right off
03 -
- Line your counter with parchment or newspaper before you start frying—sugar cleanup is no joke
- The dough scraps from cutting can be rerolled once, but after that the texture starts to get tough