Mardi Gras Fried Dough (Print Version)

Festive golden fried dough coated with cinnamon sugar for a sweet, indulgent indulgence.

# What You'll Need:

→ Dough

01 - 2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon salt
05 - 2 large eggs
06 - 1/2 cup whole milk
07 - 2 tablespoons unsalted butter, melted
08 - 1 teaspoon pure vanilla extract

→ For Frying

09 - 3 cups vegetable oil for deep frying

→ Cinnamon Sugar

10 - 1/2 cup granulated sugar
11 - 2 teaspoons ground cinnamon

# How to Cook:

01 - Whisk together flour, sugar, baking powder, and salt in a large bowl until thoroughly combined.
02 - Beat eggs, milk, melted butter, and vanilla extract in a separate bowl until smooth and uniform.
03 - Gradually pour wet ingredients into dry mixture, stirring continuously until a soft, pliable dough forms.
04 - Turn dough onto lightly floured surface, knead gently for 1 minute, then roll to 1/4 inch thickness.
05 - Cut rolled dough into 2x3-inch rectangles or desired shapes using a sharp knife or pastry cutter.
06 - Pour vegetable oil into deep pot and heat to 350°F, monitoring temperature with thermometer.
07 - Fry dough pieces in batches for 1-2 minutes per side until golden brown and puffed, maintaining oil temperature.
08 - Remove fried pieces with slotted spoon and drain on paper towels to remove excess oil.
09 - Toss warm fried dough in cinnamon-sugar mixture until completely coated on all sides.
10 - Serve immediately while warm for optimal texture and flavor.

# Expert Advice:

01 -
  • These come together in under an hour with ingredients you probably already have in your pantry
  • The contrast between crisp golden exterior and pillowy soft interior feels like something from a professional bakery
  • Theyre endlessly customizable with different spices or toppings depending on your mood
02 -
  • Oil temperature is everything and drops quickly when you add cold dough so let it come back up between batches
  • Letting them cool slightly before tossing in sugar helps the coating stick better without melting off
03 -
  • Let the dough rest for 10 minutes after rolling and before cutting for a more tender result
  • A small piece of dough tested in the oil first will tell you exactly when the temperature is right

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