Mini Twisted Fritters
Danish-style mini twisted fried dough. Crispy on the outside, soft on the inside. Tossed in powdered sugar for a better texture, best enjoyed the same day it is made.
Ingredients
all-purpose flour
1⅓cup
baking powder
1 tsp
salt
¼tsp
large egg
1
granulated sugar (divided into two ⅓ cup portions)
⅔cup
unsalted butter (softened)
1 tbsp
lemon zest (finely grated)
1 tsp
ground cinnamon
¼tsp
vanilla extract
1 tsp
whole milk
¼cup
vegetable oil (depth at least 2 inches)
enough for frying
Instructions
1
Mix dry ingredients
Sift the flour, baking powder, and salt into a medium bowl, then whisk until well combined; set aside.
2
Make the dough
In a medium bowl, whisk together the egg, ⅓ cup sugar, butter, lemon zest, and cinnamon. Add half of the flour mixture and stir until combined. Add the milk, then the remaining flour mixture and stir until a soft dough forms. Cover the bowl with plastic wrap and refrigerate for 1 hour.
3
Shape
Scrape the chilled dough onto a floured work surface. Roll into an 8-inch square with a rolling pin. Use a pizza cutter or large knife to cut the square into four equal pieces. Cut each piece into four 1×4-inch strips. Fold each strip in half lengthwise to double its thickness, pinching the ends together to prevent them from opening during frying. Twist each strip once and transfer to a floured baking sheet. Let the strips rest at room temperature while the oil heats.
4
Heat the oil
Pour oil into a deep pot to a depth of at least 2 inches (no more than halfway up the pot) and heat over medium heat to 375°F. Line a baking sheet with paper towels. Place the remaining ⅓ cup sugar in a shallow bowl or pie dish.
5
Fry
When the oil is ready, use a pancake spatula to slide two or three strips of dough into the oil. When the underside is light brown, about 1½ minutes, flip with a slotted spoon. Once golden all over, transfer to the paper towel-lined baking sheet to drain. Repeat with the remaining dough. Roll in the sugar while hot.
