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!