The classic formulation for fried dough is either sweet (a dusting of sugar or cinnamon sugar) or savory (pizza sauce). In New Hampshire and Vermont, we've eaten it topped with maple butter. Years ago, at the late, great Corky's pizzeria in East Hartford, Connecticut, we found it offered as dessert, topped with peanut butter. It's a grand idea. The peanut butter was sweetened, its silky heft a tantalizing counterpoint to the fragile dough. The only obstacle to enjoying peanut butter- topped fried dough at Corky's was that Corky's also happened to be a first-class pizza parlor, where they used a brick oven to turn out pizzas with magnificently chewy yet elegant crusts, as well as gargantuan calzones loaded with sausage, cheeses, sauces, vegetables, the works! There was no way any ordinary appetite could want dessert after a Corky's meal. So we began to look upon these rounds of fried dough as snacks all by themselves.
Ingredients
- 4 tablespoons butter, softened
- 2/3 cup dark brown sugar
- 1/2 cup peanut butter
- 1/4 cup milk
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon vegetable shortening or lard
- 1/3 cup warm water
- Oil for frying
Directions
1. First, prepare the toppi ng: Cream together the butter, brown sugar, and peanut butter. Beat in the milk.
2. Mix the flour, baking powder, and salt. Cut in the shortening until the mixture is mealy. Slowly add water to form a ragged dough Turn the dough onto a floured board and knead 2 minutes, or until smooth. Cover with a towel and let rest 15 minutes.
3. Heat the fat in a deep skillet to 375°F. Divide the dough into four equal balls and roll the first one out into a 6-inch circle. To keep it from puffing up, use a sharp knife to cut four or five l-inch-Iong slits through the dough. Repeat with the other three balls. 4. Ease a circle of dough into the hot fat. Cook 30 seconds, or until brown, then turn it and cook the other side until golden brown. Drain on paper towels. Cook the other circles. Spread them with peanut butter topping while the dough is still hot.
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Submitted 8/19/11.
Source: The Lexicon of Real American Food
Submitted By: b smith
Fried Dough with Peanut Butter Topping