Fro Cro Dough Recipes

FRIED DOUGH

Fried Dough image

Great toped with powdered sugar, cinnamon sugar or honey. Serve warm and enjoy. RECIPE COURTEY: Cooks.com

Provided by george59102

Categories Breads

Time 17m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 cup flour
1 teaspoon baking powder
1 tablespoon sugar
1/4 teaspoon salt
1 tablespoon shortening
1/3 cup milk

Steps:

Mix dry ingredients in large bowl. Blend in shortening with pastry blender. Stir in milk with a fork until soft dough is formed.
On lightly floured surface, knead dough 2 or 3 times. Cut into fourths, form each piece into a circle. Roll to 1/2 inch thickness.
Place two at a time into the deep fat fryer, turning to brown evenly on both sides. Cook for 4-5 minutes. Drain on paper towels.

PASTRY DOUGH

Pastry Dough image

Four ingredients and a quarter of an hour are all that's required to turn out the ultimate pastry dough.

Provided by Andrea Albin

Categories Food Processor Chill Butter Gourmet

Yield Makes 1 (9-to 9 1/2 inch) pie or tart shell

Number Of Ingredients 4

Ingredients

1 1/4 cups all-purpose flour
1 stick cold unsalted butter, cut into 1/2-inch pieces
1/4 teaspoon salt
3 to 5 tablespoons ice water

Steps:

Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps.
Drizzle 3 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse in processor) until incorporated.
Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated, then test again. Do not overwork dough or pastry will be tough.
Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together, with a pastry scraper if you have one, and press into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.

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