Dough Cakes….A Cherished Family Tradition

What are dough cakes?  Simply explained, they are fried dough.  A family tradition that goes way back.  Usually, only made on Easter, dough cakes have become a much sought after commodity on all of the holidays.  Made from a basic bread dough, left to rise overnight, fried to a golden brown, and served with butter, there is nothing more delicious!  I use the basic recipe from Artisan Bread In Five Minutes A Day by Jeff Hertzberg and Zoe Francois.


1 1/2   cups lukewarm water

3/4   Tablespoon granulated yeast (I always use a bit more, just to be sure)

3/4   Tablespoon kosher salt (I use pink himalayan)

3 1/4   cups unbleached all-purpose flour (I use organic and non GMO)

cooking oil (I use an organic peanut oil)



In a large bowl, warm the water slightly.  Add yeast and let sit for about 5 minutes or until foaming.

Add the flour and salt, mixing until a smooth dough forms.

Cover with a dish towel and allow dough to rise overnight.

When ready to make, heat oil in a large skillet.  The oil should be 1 1/2″ to 2″ in depth. When hot, cut off palm sized pieces of dough with a serrated knife and fry until golden brown or until a knife comes out clean when inserted.  Remove to a paper towel for draining.

Serve with butter!


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