These Doughboys aka Fried Dough, are delicious small pieces of dough fried and then coated in sugar. Enjoy them as an after-school snack or breakfast treat.
- 2 ¼ teaspoons dry yeast
- ¾ cup warm water
- 4 cups all-purpose flour
- 1 cup warm water
- ½ cup sugar
- 2 teaspoons salt
- 1 tablespoon shortening
- 2 cups peanut oil
- ⅓ cup granulated sugar
- ¾ teaspoon cinnamon
- ½ cup Powdered sugar
- brown paper bag
- Dissolve yeast in 3/4 cup warm water.
- Add the remaining cup of water, 3 cups of the flour, sugar, salt, and shortening.
- Mix together with a fork and then gradually add the remaining 1 cup of flour.
- On a lightly floured surface, knead the dough for about 5 minutes.
- Transfer dough to a well-greased bowl. Roll the dough to coat with oil, cover with a clean tea towel and let rise for about 2 hours.
- Divide dough until you have 8 4-ounce balls of dough. They should be slightly smaller than a tennis ball.
- In a large pot or 12” heavy-bottomed skillet, pour in the peanut oil. Using a candy thermometer, heat oil to 360° F. An electric fryer can also be used.
- Flatten one ball of dough so that it is about ¼-inch thick. Gently place into the oil and cook for about two minutes on each side or until lightly golden. Do not overcook.
- Remove from oil with tongs and place onto a plate lined with a paper towel.
- Put 1/3 cup granulated sugar and ¾ teaspoon cinnamon into a brown paper bag. Remove doughboy from oil and place into a brown paper. Shake to remove excess oil and coat in cinnamon sugar mixture.
- They can also be dusted with confectioners’ sugar before serving. Add a sprinkle of cinnamon, if desired.
If the dough should bubble, and you’d prefer them to remain flat: gently place dough into the oil, cook for 10-15 seconds then flip to cook for two minutes. Turn dough over to cook for an additional two minutes on the other side.