Italian Fried Doughboys
|Dry yeast||1 Tablespoon|
|Warm water||1 Cup (16 tbs)|
|Whole wheat flour||1 1⁄2 Cup (24 tbs) (Not Pastry Flour)|
|Unbleached white flour||1 1⁄2 Cup (24 tbs)|
|White pepper||1⁄4 Teaspoon|
|Butter||2 Tablespoon, melted and cooled slightly|
|Honey butter/Cinnamon honey butter||1 Tablespoon|
In a small bowl, sprinkle yeast over warm water.
Stir in honey, and let stand until mixture bubbles up, 5 to 10 minutes.
Combine whole wheat flour and unbleached white flour with pepper in a large bowl.
Stir with a fork to blend.
Pour in yeast mixture and butter.
Mix to form dough.
Turn dough out onto a floured surface, and knead for 10 minutes, or knead with dough hooks for 5 minutes, or process in a food processor for about 1 minute €”until dough is firm, elastic, and no longer sticky.
If necessary, 2 or 3 more tablespoons of flour may be added.
Place 1 tablespoon oil in a large bowl, and turn dough in oil to coat all sides of bowl and dough.
Cover with plastic wrap, and let rise in a warm place until doubled in bulk, 1 1/2 to 2 hours.
Turn dough out onto a lightly floured surface, and form into a cylinder 2 inches in diameter.
Cut off pieces 1 inch thick.
Press each slice with palm to flatten.
Let rest 10 minutes, and then roll slices out with a rolling pin until they are ovals about 6X3 inches.
Lay ovals on wax paper, and let rise until doubled in depth about 30 minutes.
Cover the bottom of a skillet with a thin coat of oil.
Heat oil, and fry doughboys over medium heat until golden brown on both sides.
Don't rush them.
Add more oil to the pan as needed.