Ingredients
Equipment
Method
Instructions:
- In a large mixing bowl, combine the bread flour, dry active yeast, granulated sugar, and salt. Stir the dry ingredients together until well mixed.
- Gradually add the lukewarm water to the dry mixture, stirring continuously until a soft dough forms. The dough should be slightly sticky but manageable.
- Transfer the dough onto a floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic.
- Place the dough back into the mixing bowl and cover it with a damp cloth. Let it rise in a warm area for about 1 hour, or until it doubles in size.
- Once the dough has risen, punch it down to release the air. Divide the dough into equal portions and shape them into round balls or discs.
- In a large frying pan or deep fryer, heat the oil over medium heat. Test if the oil is ready by dropping a small piece of dough into it.
- Carefully place a few shaped dough pieces into the hot oil, being cautious not to overcrowd the pan. Fry until golden brown on both sides, around 3-4 minutes per side.
- Remove the fat cakes using a slotted spoon and place them on paper towels to drain excess oil. Repeat until all the dough is fried.
Notes
- Store leftover fat cakes in an airtight container at room temperature for up to 2 days.
- Freeze cooled fat cakes in a single layer for up to 3 months.
- Reheat frozen cakes in a preheated oven at 350°F for about 10 minutes.