Grandma's Fried Bread
I wanted to share with you my grandma's fried bread. She loves to make this as a snack, dip or fill it with condensed milk and enjoy it with some fresh hot soy milk. The fried bread has a good chew because of the bread flour but taste simply so good especially with the sweetened condensed milk.
Ingredients
- 3 cups bread flour (509g) King Arthur bread flour
- 1 1/2 tsp active dry yeast (7g)
- 1/4 cup sugar (50g)
- 1 1/2 tsp sea salt (9g)
- 1 1/2 cup warm water (350ml) [105'F to 115'F water temp]
- Neutral oil to fry
- Sweetened condensed milk to dip (I like Longevity Brand)
- Hot soy milk to eat it with
Instructions
- In a mixer bowl, add in the yeast and 1 tbsp of the sugar from the 1/4 cup you measured. Add in the warm water and allow it to sit for 5 minutes to allow the yeast to bloom. Then add in the bread flour, the rest of the sugar, and sea salt. Place the bowl onto your KitchenAid mixer along with a dough hook. Mix on setting 2 for 8 minutes. After 8 minutes, remove the dough onto a floured board and roll it out into a nice smooth ball. Place it back in a greased or sprayed bowl and cover it with plastic wrap. Place it in a warm area to proof & double in size for about 1.5 hrs or 2 hrs. I like to put it in my oven with the lights on ONLY. DO NOT turn on the oven please. Just keep the lights on to give the dough some warmth so it can proof better.
- After it has double in size, remove the dough onto a floured board and cut/portion each dough into 3oz balls. You will get at least 10 whole balls and maybe a tiny one. HOWEVER, you can make this even smaller and make them into any size you want. My grandma taught me how to roll them like how you would roll baguette. Roll each dough ball flat and then starting from the bottom, keep rolling while pressing to seal until you get to the end. Pinch and seal to close. Then roll out both ends with your hands to get a a slightly thin end. Then place onto a sheet tray that's been lined with parchment and sprinkled with flour. Cover with a towel and allow it to proof for 45 minutes (time may differ depending on the humidity in your area). Once they all have proof, fry them in oil that's been heated to 350'F. Fry on both sides for about 3-4 minutes or until golden brown. Remove and place on a sheet tray lined with a rack to drain out the access oil. Let it cool for a couple minutes before enjoying it with condensed milk or hot soy milk. I like to dip the bread into condensed milk which you can also do the same with the soy milk. Enjoy it while it's still fresh and crispy. It won't taste as good the longer it sits as it will get a little tougher.
Notes
This bread is on the chewier side because we used bread flour for that texture. So if you're not a fan of chewy bread, this might not be the recipe for you. You can do half and half all purpose flour to bread flour but you may need to adjust the amount of liquid you add in because all purpose flour has a lower protein %.
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