Ingredients:

  • 240 ml whole milk, warmed to 110°F
  • 7 g active dry yeast
  • 25 g granulated sugar for dough
  • 45 g unsalted butter, melted
  • 387 g all-purpose flour
  • 5 g fine sea salt
  • 1 liter neutral oil for frying
  • 100 g granulated sugar for topping
  • 10 g ground cinnamon
  • 1 pinch ground nutmeg

Instructions:

  1. Warm the 240 ml whole milk to 110°F and stir in the 7 g active dry yeast and 25 g sugar. Let it sit for about 10 minutes until the surface is foamy and smells like fresh bread. This is your sign that the yeast is alive and ready to work. Stir in the 45 g melted unsalted butter once the foam has formed.
  2. In a large bowl, whisk together the 387 g all purpose flour and 5 g fine sea salt. Gradually pour in the milk mixture, stirring until a shaggy dough forms. Knead the dough on a lightly floured surface for about 5 to 7 minutes until it feels silky, elastic, and smooth.
  3. Place the dough in a lightly oiled bowl and cover it with a damp cloth. Let it rest in a warm, draft free spot for 60 minutes until it has doubled in size and looks puffy. This rest is vital for gluten relaxation, much like the process used in a great Ted Lasso Biscuit recipe.
  4. Punch the dough down gently to release the air. Divide it into 8 equal pieces. Roll each piece into a ball, then use a rolling pin to stretch it into a thin, flat oval about 1/4 inch thick. Don't be afraid to pull the edges by hand to make them even thinner.
  5. Pour the 1 liter neutral oil into a large, heavy pot and heat it to 375°F. Check the temperature with a thermometer to ensure it’s steady. You should see tiny shimmering waves on the surface of the oil.
  6. Gently lower one dough piece into the hot oil. Fry for about 1 to 2 minutes per side until the dough is deep golden brown and the surface is covered in bubbles. You should hear a vigorous sizzle the moment the dough hits the fat.
  7. Remove the fried dough with tongs and let the excess oil drip off for just 5 seconds. Immediately toss it into the mixture of 100 g sugar, 10 g cinnamon, and a pinch of nutmeg. The heat from the oil will help the sugar adhere, creating a shimmering crust.
  8. Repeat with the remaining dough pieces. Serve them while they are still warm and the aroma of cinnamon and fried dough is at its peak. The texture should be so light that it practically shatters when you take a bite.