These Doughboys aka Fried Dough, are delicious small pieces of dough fried and then coated in sugar. Enjoy them as an after-school snack or breakfast treat.
Dissolve yeast in 3/4 cup warm water.
Add the remaining cup of water, 3 cups of the flour, and remaining ingredients.
Mix together with a fork and then gradually add the remaining 1 cup of flour.
On a lightly floured surface, knead the dough for about 5 minutes.
Transfer dough to a well-greased bowl. Roll the dough to coat with oil, cover with a clean tea towel and let rise for about 2 hours.
Divide dough until you have 8 4-ounce balls of dough. They should be slightly smaller than a tennis ball.
In a large pot or 12” heavy-bottomed skillet, pour in the peanut oil. Using a candy thermometer, heat oil to 360° F. An electric fryer can also be used.
Flatten one ball of dough so that it is about ¼-inch thick. Gently place into the oil and cook for about two minutes on each side or until lightly golden. Do not overcook.
Remove from oil with tongs and place onto a plate lined with a paper towel.
Put 1/3 cup granulated sugar and ¾ teaspoon cinnamon into a brown paper bag. Remove doughboy from oil and place into a brown paper. Shake to remove excess oil and coat in cinnamon sugar mixture.
They can also be dusted with confectioners’ sugar before serving. Add a sprinkle of cinnamon, if desired.
If the dough should bubble, and you’d prefer them to remain flat: gently place dough into the oil, cook for 10-15 seconds then flip to cook for two minutes. Turn dough over to cook for an additional two minutes on the other side.
Compliments of 365 Days of Baking and More