Golden Breakfast Fried Dough Rounds
These Golden Breakfast Fried Dough Rounds are an irresistible morning treat that combines a tender, soft-crusted interior with a crisp, golden exterior. Made from a simple dough of flour, water, butter, and a pinch of salt, the rounds are kneaded, rested, rolled thin, and cut into perfect circles before being deep-fried until puffed and lightly blistered. Inspired by traditional Eastern European and Central Asian fried breads such as Turkish gözleme or Slavic pirozhki without filling, these versatile rounds can be enjoyed plain, dusted with powdered sugar, or served alongside jam, cheese, or honey. In this comprehensive guide, you’ll find everything you need—from cooking times and precise ingredients to step-by-step directions, nutritional insights, origins, tips, variations, and a detailed FAQ section to ensure perfect results every time.
Cooking Time
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Preparation & Kneading: 10 minutes
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First Rest: 15 minutes
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Shaping & Second Rest: 15 minutes
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Rolling & Cutting: 10 minutes
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Frying: 10–12 minutes
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Total Active Time: 35–40 minutes
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Total Passive Time: 30 minutes
Ingredients
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3½ cups (390 g) all-purpose flour
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1 tsp (5 g) fine salt
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1 tbsp (15 g) unsalted butter, softened
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1 cup (200 ml) lukewarm water, plus extra for dusting
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Vegetable oil, for deep-frying
Step-by-Step Cooking Directions
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Combine Dry Ingredients: In a large mixing bowl, whisk together the flour and salt until evenly distributed.
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Incorporate Butter: Add the softened butter, using your fingertips to rub it into the flour until the mixture resembles coarse crumbs.
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Add Water Gradually: Pour in 200 ml lukewarm water in a slow, steady stream, stirring with your hand or a wooden spoon until the dough begins to come together.
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Knead the Dough: Transfer the shaggy dough onto a lightly floured work surface. Knead vigorously for 5–6 minutes, until the dough is smooth, elastic, and no longer sticky. If needed, dust with a bit more flour.
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First Rest: Shape the dough into a ball, place it back in the bowl, cover with a damp cloth or plastic wrap, and let it rest for 15 minutes. This relaxes the gluten for easier rolling.
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Divide & Second Rest: Divide the dough into two equal portions. Cover them again and let rest for another 15 minutes to ensure maximum tenderness.
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Roll Out Thinly: On a floured surface, roll one portion of dough as thinly as possible (1–2 mm) using a lightly floured rolling pin. The thinner the dough, the more it will puff when fried.
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Cut Circles: Using a small bowl or cookie cutter (6–8 cm diameter), press out rounds from the dough. Gather scraps, re-roll, and cut until all dough is used.
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Heat Oil: In a deep skillet or heavy-bottomed pot, pour enough vegetable oil to reach 2–3 cm up the sides. Heat over medium-high until the oil reaches 180 °C (350 °F) or a cube of dough sizzles and browns in 15 seconds.
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Fry Rounds: Carefully drop a few dough rounds into the hot oil, ensuring not to overcrowd. Fry each side 1–2 minutes, or until puffed and golden brown. Use tongs or a slotted spoon to flip and remove. Drain on paper towels.
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Serve Immediately: Transfer the fried dough rounds to a platter and serve hot, dusted with powdered sugar or alongside your favorite accompaniments.
Nutritional Information
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