Fried Dough
8 eggs1 cup sugar
1 tsp. salt
1 pint milk, warm
1 stick butter soft
4 cups flour
2 pkg. yeast
Pour yeast in 1 cup warm milk and 1 Tablespoon of sugar, stir.
Sift together flour, salt, and sugar and make a well in mixture.
Add eggs and milk a little at a time. Add butter. Stir well.
When thoroughly mixed, grease a large bowl and place dough in bowl. Cover and let rise for about 11/2 to 2 hours.
When dough rises and appears light in texture, cut off some of the dough and stretch it with your hands.
Drop into hot fat and fry until golden brown.
Tip: Add anything you would like to the fried dough, such as powdered sugar, cinnamon and sugar.
Indian Fry Bread Recipes!
1 Tablespoon salt
1 teaspoon baking powder
Add water till mixture forms as a stiff dough.
Knead till dough is thick and elastic.
Form into very thin round patties.
Fry in 1/2 inch oil until light brown on both sides.
6 tsp. baking powder
1 tsp. salt
4 tsp. sugar
1 3/4 cup water
Mix dry ingredients well. Add water all at once. Dough should be somewhat sticky.
Flatten into disklike shape.
Deep fry at 350°F until golden brown or each side or heat about 1” of oil until a small amount of dough rises to top of oil as soon as you put it in. Makes 16 pieces.
1 1/3 cups warm water
1 1/4 tsp. baking powder
1/2 tsp. salt
Mix flour, baking powder and salt.
Add warm water and knead until dough is soft, but not sticky.
Stretch and pat dough until thin.
Tear off one piece at a time, poke a hole through the middle and drop onto a kettle of sizzling hot lard or cooking oil. Brown both sides. Serve hot.
Recipe from 1978 cooking magazine
Tip: Sliced in two, fry bread makes delicious hamburger buns, or later toasted, very good with honey or jam. A lot of people also put refried beans or powdered sugar on fry bread.
How to Make Indian Fry Bread
4 cups flour1 Tablespoon salt
1 teaspoon baking powder
Add water till mixture forms as a stiff dough.
Knead till dough is thick and elastic.
Form into very thin round patties.
Fry in 1/2 inch oil until light brown on both sides.
Fry Bread
4 cups sifted flour6 tsp. baking powder
1 tsp. salt
4 tsp. sugar
1 3/4 cup water
Mix dry ingredients well. Add water all at once. Dough should be somewhat sticky.
Flatten into disklike shape.
Deep fry at 350°F until golden brown or each side or heat about 1” of oil until a small amount of dough rises to top of oil as soon as you put it in. Makes 16 pieces.
Indian Fry Bread
3 cups flour, either all white or 1/2 whole wheat1 1/3 cups warm water
1 1/4 tsp. baking powder
1/2 tsp. salt
Mix flour, baking powder and salt.
Add warm water and knead until dough is soft, but not sticky.
Stretch and pat dough until thin.
Tear off one piece at a time, poke a hole through the middle and drop onto a kettle of sizzling hot lard or cooking oil. Brown both sides. Serve hot.
Recipe from 1978 cooking magazine
Tip: Sliced in two, fry bread makes delicious hamburger buns, or later toasted, very good with honey or jam. A lot of people also put refried beans or powdered sugar on fry bread.
Funnel Cake Batter Recipe
1 egg2/3 cup milk
1 1/3 cup flour
2 Tablespoons sugar
1/4 teaspoon salt
3/4 teaspoon baking powder
1 teaspoon baking soda
Beat the egg in a bowl, add the milk, Mix all the dry ingredients, then add to egg and milk. Mix till lump free.
Fill an iron skillet with 2 inches of corn oil. Hold your finger over the small end of a 3/8 inch funnel. Pour batter into the large end.
Now remove your finger from the small end while holding the funnel 2 inches above the hot oil. Let batter drop in a swirling motion.
Start in the center and work your way out to an 8 inch diameter.
Fry on each side about 1 1/2 minutes using tongs to flip.
Drain on paper towels and sprinkle with powdered sugar. Eat warm
Recipe from my own file box
Tip: What if you don't have a funnel? Try pouring the batter in a steady stream from a measuring cup with a spout.
Funnel Cakes
1 1/4 cup allpurpose flour2 tbsp. sugar
1 tsp. soda
3/4 tsp. baking powder
1/4 tsp. salt
1 egg
3/4 cup milk
Combine dry ingredients in large bowl. Add eggs and milk. Beat mixture until smooth.
Heat 1/4 inch vegetable oil to 375°F in a skillet.
Cover bottom opening of a funnel with your finger. A funnel with at least a 3/8 inch opening works best.
Pour 1/4 cup batter into funnel. Hold the funnel over the center of the skillet.
Remove finger from funnel end to release the batter into the hot oil.
Move funnel in a slow circular motion to form a spiral or other design.
Fry two minutes or until golden brown, turning once. Drain on paper towels.
Sprinkle with powdered sugar. Serve hot with syrup or fruit.
Recipe from 1983 church cookbook
Homemade Banana Funnelcake
2 bananas1 1/3 cups milk
2 eggs
1/4 cup granulated sugar
2 1/2 cups selfrising flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Purée the bananas in blender or food processor or mash them real good with a fork, add sugar, eggs, then milk.
Mix together flour and spices and add to banana mixture.
Dutch Funnel Cakes
3 eggs2 cups milk
½ cup sugar
3 cups flour
1/8 tsp. salt
2 tsp. baking powder
1 tsp. vanilla
Beat eggs. Add milk and vanilla. Blend in rest of ingredients.
Fry in ½ inch of oil in large metal pan.
To drizzle, take a funnel full of dough, and pour in dough in zigzag motions.
I recommend one or fewer funnels full, but do what looks right.
Flip when a crispy brown on bottom side. Take out with tongs when other side is done.
Put on plate with paper towels and sprinkle with powdered sugar. Eat and enjoy! Makes about 5 funnel cakes or more.
Tip: only put in enough batter to just cover up grease or less.
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