Puffy Airy Deep Fried Bread

Fooling around with deep fried bread again. The result comes out lightly crunchy on the outside, puffy and airy on the inside, and much lighter than a donut. Best eaten fresh and fast.

You're probably good to go with any basic bread dough but the recipe/process I used is very simple:

2 cups water
1 tablespoon yeast
1 tablespoon sugar

Once the yeast has foamed a bit, mix it into:

5 cups all purpose flour
2 teaspoons salt -- this is a cautious amount and your dough will come out on the blander side
1/4 cup oil

Mix it, knead it, let it rise. Once it's risen once and maybe doubled in volume at least, you're ready to prep it for frying. You can keep portions of it in the fridge/freezer for later as well.

For my first batch, I tried just cutting a portion of the dough then, without kneading at all, just cut small chunks and put it into the oil for frying.

This produced good puffy results, but not as many units (slides 1-2).

The the second batch, I used about the same amount of dough, but kneaded it very briefly and rolled it thin (maybe 2-3 millimeters thick) and cut it into pieces. This produced more units which puffed up more (slides 3-4).

I coated them in an impromptu tomato sauce and ate right away before they got too soggy.

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Life in the Lower Mainland (BC, Canada)

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