Categories: Desserts

Ingredients

• 1 1/2 cups warm water, divided
• 1 envelope active dry yeast
• 1/4 cup granulated sugar, divided
• 3 medium eggs, lightly beaten
• 1/2 cup whole milk
• 1/2 cup whole buttermilk
• 1.3 cup canola oil
• 1/4 tsp salt
• 6-7 cups bread flour
• Peanut oil, for frying
• Confectioners' sugar

Directions

1. In the work bowl of a heavy-duty stand mixer fitted with the paddle attachment, combine 1/2 cup warm water, yeast, and 1 tsp granulated sugar; let stand until foamy, about 5 minutes.

2. Beat eggs, milk, buttermilk, oil, salt, remaining 1 cup water, and remaining granulated sugar into yeast mixture just until combined. With mixer on low speed, gradually add flour, beating until dough is thick and sticky.

3. Spray a large bowl with cooking spray; add dough, turning to grease top. Cover and refrigerate for 4 hours.

4. Turn out dough onto a well-floured surface, and roll to a rectangle, 1/8 to 1/4-inch thickness. Cut dough into 3 to 4-inch rectangles.

5. In a large Dutch oven, pour oil to depth of 3 inches, and heat over medium heat until a deep-fry thermometer registers 370. Fry dough, 3-4 pieces at a time, until golden brown, 1-2 minutes on each side. Let drain on paper towels. Sift heavily with confectioners’ sugar; serve immediately.

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