Italian Fried Doughboys Recipe
Ingredients
| Dry yeast | 1 Tablespoon | |
| Warm water | 1 Cup (16 tbs) | |
| Honey | 1 Tablespoon | |
| Whole wheat pastry flour | 1 1/2 Cup (16 tbs) | |
| 1 1/2 cups unbleached white flour | ||
| Pepper white | 1/4 Teaspoon | |
| 2 tablespoons butter, melted and cooled slightly vegetable oil | ||
| Honey Butter or Cinnamon Honey Butter | ||
Directions
In a small bowl, sprinkle yeast over warm water.
Stir in honey, and let stand until mixture bubbles up, 5 to 10 minutes.
Combine whole wheat flour and unbleached white flour with pepper in a large bowl.
Stir with a fork to blend.
Pour in yeast mixture and butter.
Mix to form dough.
Turn dough out onto a floured surface, and knead for 10 minutes, or knead with dough hooks for 5 minutes, or process in a food processor for about 1 minute €”until dough is firm, elastic, and no longer sticky.
If necessary, 2 or 3 more tablespoons of flour may be added.
Place 1 tablespoon oil in a large bowl, and turn dough in oil to coat all sides of bowl and dough.
Cover with plastic wrap, and let rise in a warm place until doubled in bulk, 1 1/2 to 2 hours.
Turn dough out onto a lightly floured surface, and form into a cylinder 2 inches in diameter.
Cut off pieces 1 inch thick.
Press each slice with palm to flatten.
Let rest 10 minutes, and then roll slices out with a rolling pin until they are ovals about 6X3 inches.
Lay ovals on wax paper, and let rise until doubled in depth about 30 minutes.
Cover the bottom of a skillet with a thin coat of oil.
Heat oil, and fry doughboys over medium heat until golden brown on both sides.
Don't rush them.
Add more oil to the pan as needed.
Stir in honey, and let stand until mixture bubbles up, 5 to 10 minutes.
Combine whole wheat flour and unbleached white flour with pepper in a large bowl.
Stir with a fork to blend.
Pour in yeast mixture and butter.
Mix to form dough.
Turn dough out onto a floured surface, and knead for 10 minutes, or knead with dough hooks for 5 minutes, or process in a food processor for about 1 minute €”until dough is firm, elastic, and no longer sticky.
If necessary, 2 or 3 more tablespoons of flour may be added.
Place 1 tablespoon oil in a large bowl, and turn dough in oil to coat all sides of bowl and dough.
Cover with plastic wrap, and let rise in a warm place until doubled in bulk, 1 1/2 to 2 hours.
Turn dough out onto a lightly floured surface, and form into a cylinder 2 inches in diameter.
Cut off pieces 1 inch thick.
Press each slice with palm to flatten.
Let rest 10 minutes, and then roll slices out with a rolling pin until they are ovals about 6X3 inches.
Lay ovals on wax paper, and let rise until doubled in depth about 30 minutes.
Cover the bottom of a skillet with a thin coat of oil.
Heat oil, and fry doughboys over medium heat until golden brown on both sides.
Don't rush them.
Add more oil to the pan as needed.
Chef
