Connecticut Country Fair Fried Dough

1½ Cups Water-lukewarm
1 Tbsp. Active Dry Yeast
2 tsp. Extra-Virgin Olive Oil
1 Tbsp. Sugar
3½ Cups All-Purpose Flour
2 tsp. Kosher Salt
Canola, Soybean, or Peanut Oil for Frying

In large bowl, or electric mixer bowl, combine the water, yeast, and sugar. Stir well to dissolve.

Combine the flour with salt, mixing to incorporate. Add the flour-salt mixture to the bowl of water and yeast a half of a cup at a time, stirring to incorporate. If dough seems a little too sticky, add an additional half of a cup of flour. Turn out onto a lightly floured table, and knead for about 5 minutes until smooth.

Place the dough in an oiled bowl, cover, and let rise in a warm location until doubled in volume, about 45 minutes.

Punch down dough to flatten it, and divide the dough into 10 equal portions, roll each into a ball, and place on an oiled cookie sheet a few inches apart so when they rise again, they won’t touch each other. Lightly oil the tops of the dough, and let rise again until about doubled, about 25 minutes. Dough is now ready to fry. The dough can be held covered with plastic wrap in the refrigerator for up to a day and a half until you’re ready to fry.

To Fry the Dough:

In a wide sauté pan or wok with high sides, fill halfway or about 2” in depth with oil, and using a deep fry thermometer, heat until 375 degrees.

While oil is heating, gently stretch or roll dough into about 8” wide circles. (Don’t worry if they are not perfectly round). Carefully place one portion of dough into the fry oil, splashing away from you to avoid getting burned. Deep fry for about a minute, and using tongs, gently flip over, splashing away again. Fry until a deep golden brown, and drain on a cooling rack or paper towels.

Top with your favorite tomato sauce and Parmesan cheese, basil pesto, cinnamon and sugar, or jam and or powdered sugar. Enjoy and imagine you’re at one of our great country fairs!

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