How long does it take to make Fried Yeast Dough?

Dough for fried buns: about 300 g flour, ½ tablespoon yeast and ½ tablespoon sugar, a tablespoon of oil and a cup of lukewarm water; rises about an hour until doubled.

1 hr 48 minTotal

18 minActive time

1 hr 30 minSetting

Step by Step

#	What to do	How long
1	Mix the flour, yeast and salt in a large bowl	1 min
2	Add the lukewarm water and olive oil and Knead about 10 minutes	10 min
3	Cover and Let rise about an hour in a warm place	1 hr
4	Divide the dough into the size of a fist balls and Let rise another 30 minutes	30 min
5	Heat the oil in a pot and fry the balls in it 3–4 minutes per side	7 min

How to Tell It's Done

until the dough is smooth, pliable and doesn't stick to your hands
until the dough doubles in size
until golden, and transfer to paper towels

Tips

Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.
The second rise, after dividing, is what makes an airy bun: a ball that didn't rise again comes out dense and greasy.
Don't overload the oil: every piece that goes in cools it down. Fry one piece as a test, then the rest in several batches, and transfer to paper towels.

Common Mistakes

For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
Keep the oil at 170–180°C (340–355°F): too cold, and the food soaks up oil; too hot, and it browns outside before the inside cooks. Without a thermometer, dip the tip of a wooden spoon in the oil: when medium bubbles form around it right away, the oil is hot enough.