Peppermint Fried Dough Recipes

PEPPERMINT FRIED DOUGH

Peppermint Fried Dough image

Provided by Food Network Kitchen

Categories dessert

Time 1h50m

Yield 2 dozen fried dough balls

Number Of Ingredients 0

Ingredients

Steps:

For the coating and dough: Combine 1/4 cup sugar and 1/2 teaspoon peppermint extract in a resealable plastic bag and rub together until coated; spread on a baking sheet and let dry 1 hour. Mix the peppermint sugar with 3 tablespoons red sanding sugar in a medium bowl. In a separate bowl, whisk 2 eggs, 3/4 cup ricotta, 3 tablespoons sugar and 1/4 teaspoon peppermint extract. Stir in 1 cup self-rising flour.
To fry: Working in batches, deep-fry tablespoonfuls of the dough in 350˚ vegetable oil in a large dutch oven, turning, until golden, about 4 minutes. Remove to a paper towel-lined plate with a slotted spoon and let drain 10 seconds, then toss with the peppermint sugar.

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.

THERA'S CANADIAN FRIED DOUGH

Thera's Canadian Fried Dough image

If you have ever been in Canada, especially Ottawa, Ontario, we have a pastry called BeaverTails® -- a whole-wheat pastry, fried and covered in an assortment of goodies. These have also been called pigs' ears. Over the years I have perfected the recipe to the point where I and my friends no longer go out to get them. I just make 'em at home! Enjoy, EH!

Provided by Thera Holmes

Categories Bread Yeast Bread Recipes

Time 2h5m

Yield 20

Number Of Ingredients 13

Ingredients

½ cup warm water (110 degrees F/45 degrees C)
5 teaspoons active dry yeast
1 pinch white sugar
1 cup warm milk (110 degrees F/45 degrees C)
⅓ cup white sugar
1 ½ teaspoons salt
1 teaspoon vanilla extract
3 beaten eggs
⅓ cup vegetable oil
5 cups whole-wheat flour, divided
1 quart vegetable oil for frying
2 cups white sugar
½ teaspoon ground cinnamon, or to taste

Steps:

Mix warm water, yeast, and 1 pinch of sugar in a large bowl, and let stand until the yeast begins to foam and form a creamy layer, about 5 minutes. Stir in milk, 1/3 cup sugar, salt, vanilla extract, eggs, and 1/3 cup vegetable oil until the sugar has dissolved. Mix in about half the whole-wheat flour, and stir until the dough is too stiff to add more flour. Turn the dough out onto a floured surface, and knead in more flour until the dough is no longer sticky. Knead until smooth and elastic, about 10 minutes. Form the dough into a ball, place into an oiled bowl, and cover. Let rise until the dough has doubled in size, about 1 hour.
Punch down the dough, knead a few times to reshape it, and pinch off a piece of dough about the size of an egg. Roll the dough ball out into an oval shape about 1/4 inch thick. Place finished fried dough on a cloth and cover while you finish rolling out the pastries.
Heat oil in a deep-fryer or large, deep skillet to 375 degrees F (190 degrees C). Oil should be at least 4 inches deep. Combine 2 cups of sugar with cinnamon to taste in a shallow dish or pie plate, and set aside.
Gently lower the pastries, one at a time, into the hot oil, and fry 1 to 2 minutes per side until golden brown. Blot excess oil from fried pastries with paper towels; gently press each pastry into the cinnamon sugar while still warm. Shake off excess sugar.

Nutrition Facts : Calories 284 calories, Carbohydrate 46.2 g, Cholesterol 28.9 mg, Fat 9.7 g, Fiber 3.9 g, Protein 5.8 g, SaturatedFat 1.5 g, Sodium 192.1 mg, Sugar 24.1 g

PEPPERMINT SHORTBREAD THINS

Peppermint Shortbread Thins image

A melt-in-your-mouth shortbread cookie gets sweeter with hints of peppermint and a glaze finish.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h

Yield 28

Number Of Ingredients 8

Ingredients

12 hard round peppermint candies, unwrapped
1 cup butter or margarine, softened
1 1/2 cups powdered sugar
2 cups Gold Medal™ all-purpose flour
1/8 teaspoon salt
4 teaspoons milk
1/4 teaspoon peppermint extract
1/4 teaspoon red paste food color

Steps:

In food processor, place peppermint candies. Cover; process until finely ground.
In large bowl, beat butter and 1/2 cup of the powdered sugar with electric mixer on medium speed 3 minutes or until light and fluffy. On low speed, beat in ground candies, flour and salt just until blended. Shape dough into 8x2-inch log; wrap in plastic wrap. Refrigerate 2 hours or until firm.
Heat oven to 350°F. Line cookie sheet with cooking parchment paper. Unwrap dough; cut into 1/4-inch slices. Place 2 inches apart on cookie sheet.
Bake 12 to 14 minutes or until edges are light golden brown. Cool 2 minutes. Remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
In small bowl, mix remaining 1 cup powdered sugar, the milk and peppermint extract. Divide glaze in half. Tint half of glaze with red food color. Drizzle red and white glazes over cookies. Store loosely covered.

Nutrition Facts : Calories 117, Carbohydrate 14 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 69 mg

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