These luscious fried breads fill restaurant bread baskets throughout the Southwest. Omit the cinnamon sugar and honey to serve them as a savory accompaniment.
Serves: 12Hands-on: 45 minutesTotal: 1 hour 55 minutesDifficulty: Medium
- 1 Tbsp. unsalted butter
- 1 cup whole milk
- 1⁄2 tsp. kosher salt
- 1⁄2 cup water
- 1 3⁄4 tsp. active dry yeast (1 package)
- 1⁄2 cup whole wheat flour
- 3 cups bread flour
- 1⁄2 cup granulated sugar
- 2 Tbsp. ground cinnamon
- 1 cup honey
- 1 1⁄2 Tbsp. grated orange zest
- 3 Tbsp. orange juice
- 1 Tbsp. grated lemon zest
- 3 Tbsp. lemon juice
- 1 whole star anise
- 4 cups canola oil
- Combine butter, milk, and salt in a small saucepan. Bring to a simmer over medium heat, then set aside to cool.
- Meanwhile, whisk together water and yeast and rest 10 minutes until foamy. Add cooled butter mixture and whole wheat flour. Stir together to form a smooth paste. Add enough bread flour to form a firm dough. Turn out onto a floured surface and knead 8 to 10 minutes. Add flour only to reduce stickiness. Return to bowl, dust with flour, cover with a warm, moist towel, and rise until doubled in volume, about 1 hour.
- Mix together sugar and cinnamon and set aside. Combine honey, orange zest, orange juice, lemon zest, lemon juice, and star anise. Warm gently over low heat. Keep warm.
- In a heavy, high-sided frying pan, heat canola oil to 350°F. Turn dough onto floured surface and with a rolling pin, roll to 1⁄4 inch thick. Cut into 2-inch squares. Fry in hot oil, 1 to 2 minutes on each side, until evenly browned. Drain on paper towels, dust with cinnamon sugar, and serve immediately with honey mixture for dipping.