Wednesday, January 4, 2017
Perfect Yeast Fried Scones
I know, I know, it's the New Year and you're probably hear looking for some healthy, vegetable filled, recipes. However, bear with me for one more recipe (okay, maybe two) that I can't help but share before I start focusing on the healthy and lighter recipes I have lined up for you. I'm afraid if I don't blog about these scones though, I will forget how amazing they were and lose the recipe in my files, and files of recipes. Our family loves homemade scones and although I enjoyed my previous favorite recipe, this one was WAY better and now needs to take the place of my go-to scone dough recipe.
Call us crazy, but our family loves homemade navajo tacos. It's the perfect comfort food this time of year when it's cold outside and you're craving a warm, stick to your ribs, kind of meal. Not much is better than a homemade chili over a fried scone with all of your favorite toppings. It all melts in your mouth and is something we love to cook in the winter months. Now I know, these scones are fried. However, run a few extra miles at the gym and give yourself an excuse to make these now...or in a few months when your ready for a break from your dieting resolutions ;) Either way, this is the scone recipe to book mark for anytime you're wanting this soft, spongy bread.
Perfect Yeast Fried Scones
5 cups hot water
3 Tbs. yeast
2/3 cup sugar
1/2 cup canola oil
1 Tbs. salt
10-12 cups flour
Oil, for frying
Top with powdered sugar, honey, jam or chili
Turn your faucet tap water to hot. Let it run in the sink for a minute until the water is a hot temperature. Get a mixing bowl ready with a dough hook and pour the hot water in the mixing bowl. Add the yeast and sugar and stir the mixture together for one minute. Place a towel over the top of the bowl and let the mixture rest for 5 minutes, or until bubbly.
To the water/yeast mixture, add the canola oil, eggs, salt and one cup of flour at a time. As you are adding the flour, have the kneading hook mix the dough slowly until the dough comes together. Once the dough comes together and is slightly sticky, but pulls away from the sides of the bowl, let the dough knead for 5 minutes on low speed. While the mixture is kneading, heat the oil on the stove.
In a frying pot, heat about a quart or two of canola oil to medium heat. Once you see the oil start to smoke it will be ready. You can test the oil temperature by placing a small piece of dough into the oil. If the oil bubbles and the dough floats to the top of the oil, it is ready.
Flour your hands with a little bit of flour. Pull off a half cup (or so) measurement of dough. With your hands, stretch the dough into a small rectangle or round piece. Do this for 2-3 pieces of dough and then carefully place one scone in the oil at a time. With some long prongs, use these to turn the scone over once it is golden brown on the bottom side. (If your pan is large, you might be able to fit more than one scone in the oil at a time). Once the scone is cooked on both sides, remove the scone from the oil and place on a few paper towels that have been put on a plate. Let the scone rest and drip the extra grease from the scone while you continue to make more scones as needed.