Soft and golden fry 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.
baking tip:Tips for deep frying
- Make sure your pot is big enough so that there are at least 3 inches between to surface of the oil and the top of your pot so when it bubbles up, it doesn’t bubble over.
- Always use a thermometer to maintain temperature. If the oil is too hot you’ll burn your food, too cold and your food will take on too much oil as it takes longer to cook.
- Don’t overcrowd your pot or your food may stick together and the oil will drop in temperature. Cook in batches as needed.
- Your food is done when it just barely turns golden brown. It’ll darken a bit as it sits, so if you fry it until deeply golden, it will likely be a little burned by the time it cools.
- Use a slotted spoon, tongs, or spider strainer to remove fried food from oil.
- Set fried food on paper towels to drain off excess oil.
- Serve immediately! Fried foods are best fresh from the fryer.
Fry Bread with Cinnamon Honey Butter
- 2 cups all-purpose flour (240 grams)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon granulated sugar
- 2 tablespoons unsalted butter , melted
- ¾-1 cup warm water (200-250 ml)
- Vegetable oil for frying
- Powdered sugar
Cinnamon Honey Butter:
- ½ cup unsalted butter , at room temperature (113 grams)
- 2 tablespoons honey
- ½ teaspoon ground cinnamon
- ¼ teaspoon coarse salt
- 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.
- 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°F.
- 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.
- 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.
- Sprinkle with powdered sugar and serve immediately with the cinnamon honey butter or other desired topping.
To make the cinnamon honey butter:
- 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.