Fry Bread with Cinnamon Honey Butter

Soft and golden fried bread served hot with powdered sugar and cinnamon honey butter.

So, this is fry bread. Or Indian fry bread. Or, if you’re from South America, sopaipillas. Or if you’re from Utah, scones.

But regardless of the name you’re familiar with, they’re all pretty much the same— a simple dough rolled or stretched flat and deep-fried till golden. It’s soft, with a slightly crisp outer layer. And though you can serve it either sweet or savory, but it is amazing sprinkled with a little powdered sugar and smeared with honey butter.

Sweet is definitely the way to go. (Is anybody surprised?)

I grew up with fry bread mostly served as the base for Navajo tacos, and it wasn’t until I moved to Utah that I tasted “Utah scones” served with honey butter and fell in love.

If there is a heaven, I hope it’s a place where I can eat all the fry bread I want and not gain a single pound. Because really, my waistline is the only thing stopping me from making it on a regular basis.

If you’ve never had fry bread before, it’s definitely something you have to try. But be careful! It’s dangerously wonderful.

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Fry Bread with Cinnamon Honey Butter

Yield: 8 servings

Individual pieces of bread fried till slightly crisp on the outside and soft inside. Serve with cinnamon honey butter, or as desired.

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Ingredients:

• 2 cups (240 grams) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon granulated sugar
• 2 tablespoons unsalted butter, melted
• 3/4 – 1 cup (200-250 ml) warm water
• Vegetable oil for frying
• Powdered sugar

Cinnamon Honey Butter:

• 1/2 cup (113 grams) unsalted butter, at room temperature
• 2 tablespoons honey
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon coarse salt (or use salted butter)

Directions:

1. In a medium bowl, combine the flour, baking powder, sugar, and salt. Add the melted butter and 3/4 cup warm water. Mix with a spoon until dough comes together into a ball. Dough should be moist but not sticky. Add water 1 tablespoon at a time if needed. Cover dough and let rest for one hour.
2. Pour enough vegetable oil into a wide skillet so that it's 2 inches deep. Set over medium high heat. Insert a thermometer and heat oil to 375 degrees F.
3. Meanwhile, roll out the dough. Pinch off a tablespoon sized ball of dough at a time and roll it out on a lightly floured surface with a rolling pin. Stretch and pull with your hands if necessary. Dough should be about 1/4 inch thick.
4. Fry bread in batches of 2 or 3 until golden brown, about 2 minutes on each side. Remove from oil with tongs or a slotted spoon and place on a sheet pan lined with paper towels to drain any excess oil.
5. Sprinkle with powdered sugar and serve immediately with the cinnamon honey butter or other desired topping.

To make the cinnamon honey butter:

1. Beat all ingredients with an electric mixer until smooth and somewhat creamy, about 2 minutes. Store any leftovers in the fridge for up to 1 week.

This recipe first appeared on Completely Delicious September 2011. Photos have been updated and slight changes to the wording of the recipe have been made.