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After the dough rises, it is torn into small balls, spread into flat rounds and fried in oil. In some recipes, yeast, baking soda, milk or yogurt might be used. A recipe from Silistra involves yogurt and bread soda, one from a village near Stara Zagora uses yeast and yogurt, and a recipe from Aytos suggests yeast and milk. One of the oldest ...
Puff-puffs are generally made of dough containing flour, yeast, sugar, butter, salt, water and eggs (which are optional), and deep-fried in vegetable oil to a golden-brown color. Baking powder can be used as a replacement for yeast, but yeast is a better option. [2] After frying, puff-puffs can be rolled in sugar.
Sata andagi (サーターアンダーギー, sātā andāgī) are sweet deep fried buns of dough similar to doughnuts (or the Portuguese malassada, or the Dutch oliebollen), native to Southern China, there named sa-yung (Chinese: 沙翁; pinyin: shāwēng; Jyutping: sa¹ jung¹; Cantonese Yale: sā yūng), then spread to Okinawa.
Deep-fried sweet dough balls covered with crystal sugar or sesame seeds. Possibly influenced from the Dutch Oliebollen. Bolinho de chuva: Brazil: Deep-fried sweet dough balls Bomboloni: Italy: Similar to German Berliner, with a cream (or chocolate) filling. Boortsog: Central Asia: A fried dough food found in the cuisines of Central Asia, Idel ...
Traditionally a pillow-shaped deep-fried dough, sopapillas are beignet-esque and often topped with cinnamon sugar. Naturally, it follows that sopapilla and cheesecake are a match made in heaven ...
Frybread (also spelled fry bread) is a dish of the indigenous people of North America that is a flat dough bread, fried or deep-fried in oil, shortening, or lard.. Made with simple ingredients, generally wheat flour, water, salt, and sometimes baking powder, frybread can be eaten alone or with various toppings such as honey, jam, powdered sugar, venison, or beef.
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2 tablespoons instant or active dry yeast. 3 cups warm water (110° to 115°F) 2 tablespoons sugar. 2 teaspoons salt. 6-1/2 to 7-1/2 cups bread flour
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