If you've had my fried bannock, you know. Crispy and golden on the outside, soft and fluffy inside — this is the one everyone asks me for, so here it is, measured out properly for once!
Ingredients
- Vegetable oil, for frying
- 2½ cups all-purpose flour, plus ¾ cup more (½ cup + ¼ cup) for working in
- 2 heaping tablespoons baking powder
- 2–4 tablespoons sugar (I use 4 — I like it sweet)
- ½ teaspoon salt
- 2 cups lukewarm water
Instructions
- In a large bowl, combine the 2½ cups flour, baking powder, sugar, and salt. Mix well and make a little well in the middle.
- Pour in the 2 cups of lukewarm water and mix from the middle outward until all the flour is soaked — it'll look wet and shaggy. That's exactly right, and it's the secret to a soft middle and crispy outside.
- Now start working in the extra flour: about ½ cup, then ¼ cup, then a handful more if it's still sticky. Fold and knead gently as you go until the dough is soft, smooth, and just barely not sticky. Go by feel — you'll know it when you see it.
- Cover and let the dough rest about 10 minutes.
- Heat about an inch of vegetable oil in a heavy pan over medium heat. Fry a small test piece of dough first — fresh oil doesn't fry properly on the first go, and the test piece seasons it so the rest come out perfect.
- Flatten the dough about ½ inch thick and cut into squares (or whatever size you like).
- Fry until deep golden brown, flipping once — about 2–3 minutes per side. If it's cooking too fast, turn the heat down; too slow, turn it up.
- Drain on paper towel, shake off the excess oil, and serve warm with butter, jam, Nutella, molasses, or peanut butter — whatever you like.
Tips
- Don't over-knead — this is the big one. Gentle and brief. Overworked dough turns out hard and dense instead of fluffy.
- Overdid it? Just let it rest. Cover it and give it 15–20 minutes. Resting relaxes everything back down and it'll still fry up tender.
- Know your texture. The dough should be soft and pillowy, not tight like bread dough.
- I like the bubbles. Some people poke holes in the middle to stop them — I leave them. Your call.
