Danish Recipe For Fried Dough Recipe Recipe For Meatloaf

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ERIN'S CANADIAN FRIED DOUGH



Erin's Canadian Fried Dough image

This recipe is passed down from my Nana who was famous for her doughnuts. This is one she would make us on a cold winters day after skating all day on the outdoor rink. It is a popular treat when skating on the Rideau Canal in Ottawa, Canada.

Provided by ERIN

Categories     Bread     Yeast Bread Recipes

Time 2h30m

Yield 10

Number Of Ingredients 9

1 cup milk
1 egg
¾ teaspoon salt
3 tablespoons white sugar
1 tablespoon butter
3 ¼ cups all-purpose flour
¾ teaspoon active dry yeast
1 quart vegetable oil for frying
¼ cup cinnamon sugar, or to taste

Steps:

  • Place the milk, egg, salt, sugar, butter, flour, and yeast into a bread machine in that order. Start the machine's Dough cycle.
  • Once the dough cycle has completed, remove the dough from the bread machine to a lightly floured surface. Cover with a large mixing bowl, and let rest 10 to 15 minutes. Divide the dough into 10 balls, then flatten, and gently stretch into 8x6-inch ovals (a beaver tail shape.)
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Cook the dough one or two at a time in the hot oil until lightly browned on each side, about 2 minutes per side. Drain on a paper towel-lined plate, and sprinkle with cinnamon sugar to serve.

Nutrition Facts : Calories 289.9 calories, Carbohydrate 41 g, Cholesterol 23.6 mg, Fat 11.3 g, Fiber 1.2 g, Protein 5.8 g, SaturatedFat 2.4 g, Sodium 200.6 mg, Sugar 5 g

FRIED DOUGH



Fried Dough image

Provided by Food Network

Categories     dessert

Time 10m

Yield 1 serving

Number Of Ingredients 5

1 gallon oil, for frying
One 8-ounce pizza dough
1/4 cup all-purpose flour
4 tablespoons chocolate sauce
1/8 cup powdered sugar

Steps:

  • Preheat the oil to 350 degrees F. Dust the dough with the flour. Pound out the dough as thin as possible with your hands or with a rolling pin. Cut the dough into 2 pieces. Carefully place the dough into the hot oil. Cook until the dough is browned, 1 to 2 minutes, then repeat on the other side. Carefully transfer the dough from the oil to a paper-towel-lined plate.
  • Place the dough on a clean plate. Drizzle the chocolate sauce over the dough and dust with the powdered sugar.

DANISH DOUGH



Danish Dough image

Provided by Food Network

Time 1h20m

Yield 12 servings

Number Of Ingredients 19

3/4 cup warm water (105 degrees F to 115 degrees F)
1/2 cup milk (105 degrees to 115 degrees F)
1 teaspoon pure vanilla extract
1/4 ounce dry active yeast
1/4 cup sugar
1 teaspoon salt
4 cups flour
1/2 teaspoon cardamom
1 egg yolk
Flour for dusting, about 1/2 cup
2 sticks (8 ounces) cold unsalted butter
2 eggs beaten with 1 tablespoon of water
3 tablespoons sugar
1 tablespoon ground cinnamon
12 tablespoons sweetened cream cheese
12 teaspoons raspberry jam
1 cup almond filling
1 cup crushed almonds
1/2 cup apricot glaze

Steps:

  • In the bowl of an electric mixer, combine the water, milk, vanilla and yeast together. With the mixer fitted with a dough hook, on low, beat the mixture for about 4 minutes to dissolve the yeast. Sift the sugar, salt, flour and cardamom together. Add this mixture and the egg yolk to the yeast mixture. Mix on low speed until it lightly comes together, then increase the speed to medium and beat until the mixture pulls away from the sides of the bowl, forms a ball, and climbs slightly up the dough hook. Remove the dough from the bowl and let rest in the refrigerator for 15 minutes. On a floured surface, place the butter. Lightly dust the top of the butter with flour. Using a rolling pin, lightly pound the butter until flat. Fold the butter in half and continue to pound the butter until the butter is workable. Using your hands, shape the butter into a 8-inch square. Remove the dough from the refrigerator and place on a second floured surface. Roll the dough into a 16 inch square. Place the butter in the center of the dough. Fold the ends of the dough in towards the center, forming a package. Lightly press the ends into the dough, sealing the package completely. Carefully lift the package off of the surface and redust the surface with flour. Lay the package back down on the floured surface. Using a rolling pin, roll the dough out to about a 24-inch rectangle. Fold one end of the dough into the center, then the other end, so that it resembles a letter, and forms a square. (You should have three layers of dough) Place the dough in the refrigerator and allow the dough to rest for 25 minutes. Roll out the dough a second time, forming a rectangle. Repeat the folding process from above two more times, making sure the dough rests between turns. The following directions are for two types of Danish pastries:
  • For Cinnamon Rolls: Roll the dough out 1/4 inch thick. Egg wash the dough. Sprinkle the sugar and cinnamon over the egg wash. Starting at the bottom, roll the dough up lengthwise, forming a jelly-roll. Cut the pastry into 1-inch slices. Place the slices, cinnamon and sugar side on a parchment lined baking sheet and let rise for 30 to 40 minutes. Preheat the oven to 400 degrees F. Brush the tops of each pastry with the egg wash and bake for 10 minutes. Reduce the heat to 350 degrees F and continue to bake for 10 minutes or until browned and crisp. Brush the pastries with the glaze and serve warm.
  • For Pinwheel: On a floured surface, roll the dough out 1/4 inch thick. Cut the dough into 12 (4-inch) squares. Brush the edges of the dough with the egg wash. Add a spoonful of the cream cheese filling to the center of the square. Place a teaspoon of the jam in the center of the cream cheese. Cut diagonally from each corner to within 3/4 inch of the center. Fold the four alternate points to the center, pressing them down lightly to hold them in place. Place the pastries on a parchment lined baking sheet and let rise for 30 to 40 minutes. Preheat the oven to 400 degrees F. Brush the tops of each pastry with the egg wash and bake for 10 minutes. Reduce the heat to 350 degrees F and continue to bake for 10 minutes or until browned and crisp. Brush the pastries with the glaze and serve warm.
  • For Bear Claws: Roll the dough out to 1/4-inch thick. The longer the dough the more claws yielded. Egg wash the entire piece of dough. Spread a thin layer of almond filling horizontally down the center third of the dough. Fold the bottom third of the dough up to cover the filling. Fold the top third of the dough down, like your folding a business letter. Egg wash the dough. Sprinkle with crushed almonds. Cut the dough into 1-inch pieces, crosswise (the shorter end). Make three slashes into the sides of each piece and spread gently into a horse-shoe shape to separate the toes. Proof until dough in size about 15 to 20 minutes. Preheat the oven to 400 degrees F. Bake for 10 minutes. Reduce the heat to 350 degrees F and continue to bake for 10 minutes, or until golden and crispy. Remove from the oven and brush with the apricot glaze and serve.

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