Sugar-Coated Fried Pastries: A Sweet, Crispy Treat
Indulge in these soft, golden-brown sugar-coated fried pastries, a delightful treat with a crispy exterior and a pillowy interior. Perfect for breakfast, an afternoon snack, or a sweet dessert, these easy-to-make pastries are sure to become a favorite. Lightly fried and rolled in a generous layer of cinnamon-sugar, they’re irresistible for all ages. Follow this simple recipe, complete with variations, tips, and storage advice, for a crowd-pleasing treat!
Ingredients for Sugar-Coated Fried Pastries
For the Dough
- 2 cups all-purpose flour (or gluten-free flour blend for dietary needs)
- ½ cup granulated sugar
- ½ teaspoon salt
- 1 tablespoon baking powder
- 2 tablespoons butter, softened
- ½ cup milk (or dairy-free milk, such as almond or oat)
- 1 large egg
- 1 teaspoon pure vanilla extract
For Frying and Coating
- Vegetable oil, for frying
- ½ cup granulated sugar, for coating
- 1 teaspoon ground cinnamon (optional, for extra flavor)
How to Make Sugar-Coated Fried Pastries
Step 1: Prepare the Dough
- In a large mixing bowl, combine flour, sugar, salt, and baking powder.
- Add the softened butter and rub it into the dry ingredients with your fingers or a fork until the mixture resembles coarse crumbs.
Step 2: Add Wet Ingredients
- In a separate small bowl, whisk together milk, egg, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and stir until a soft dough forms. If the dough is too sticky, add 1–2 tablespoons of flour until it’s smooth and manageable.
Step 3: Roll and Cut the Dough
- On a lightly floured surface, roll out the dough to about ½-inch thickness.
- Use a round cookie cutter, glass, or biscuit cutter (about 2–3 inches in diameter) to cut out dough circles. Gather and re-roll scraps to make more pastries.
Step 4: Fry the Pastries
- Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C). Use enough oil to submerge the pastries (about 2 inches deep).
- Carefully place a few dough circles into the hot oil, frying 2–3 minutes per side until golden brown and crispy. Avoid overcrowding the pan.
- Remove with a slotted spoon and place on a plate lined with paper towels to drain excess oil.
Step 5: Coat with Sugar
- In a shallow dish, mix ½ cup sugar with cinnamon (if using).
- While the pastries are still warm, roll each one in the sugar mixture until fully coated.
Step 6: Serve
- Let the pastries cool slightly before serving for the best texture.
- Enjoy fresh with a cup of coffee, tea, or milk for a delightful treat!
Variations for Fried Pastries
- Flavor Boost: Add ½ teaspoon nutmeg or cardamom to the dough for a warm, spiced flavor.
- Gluten-Free: Use a 1:1 gluten-free flour blend to make these pastries gluten-free.
- Vegan Option: Replace butter with vegan margarine, milk with plant-based milk, and the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water).
- Filled Pastries: Before frying, place a small spoonful of jam, chocolate spread, or cream cheese in the center of each dough circle and pinch to seal.
- Different Coatings: Swap the cinnamon-sugar for powdered sugar or a drizzle of honey or chocolate glaze.
Try more sweet treats like our Cranberry Orange Bread or Homemade Donuts.
Tips for Perfect Fried Pastries
- Oil Temperature: Maintain oil at 350°F (175°C) to ensure even cooking. Too hot, and the pastries burn; too cool, and they absorb excess oil.
- Don’t Overmix: Stir the dough just until combined to keep the pastries light and tender.
- Fresh is Best: These pastries are crispiest and most flavorful when enjoyed fresh.
- Test Fry: Fry one pastry first to check the oil temperature and cooking time.
Storage and Freezing Instructions
- Room Temperature: Store in an airtight container for up to 2 days. Reheat briefly in a warm oven to restore crispiness.
- Refrigerator: Keep for up to 5 days in the fridge, though they may soften.
- Freezing: Freeze uncoated pastries in a single layer, then transfer to a freezer bag for up to 2 months. Thaw and reheat in a 350°F oven for 5–7 minutes, then coat with sugar.
Why You’ll Love This Recipe
- Quick and Easy: Simple ingredients and steps make it perfect for beginners.
- Versatile: Great for breakfast, snacks, or dessert, and customizable with fillings or toppings.
- Crowd-Pleaser: The crispy, sugary coating is irresistible for all ages.
- Festive Treat: Ideal for holidays, brunches, or sharing with friends.
Serving Suggestions
- Breakfast: Pair with fresh fruit and a hot beverage for a cozy morning.
- Afternoon Snack: Serve with tea or coffee for a sweet pick-me-up.
- Dessert: Add a scoop of vanilla ice cream or a drizzle of caramel sauce for indulgence.
- Party Treat: Arrange on a platter for a fun, shareable dessert at gatherings.
FAQs About Sugar-Coated Fried Pastries
Can I use a different type of flour?
Yes, a 1:1 gluten-free flour blend works for gluten-free diets, or try whole wheat flour for a heartier texture (adjust liquid as needed).
What oil is best for frying?
Vegetable oil, canola oil, or peanut oil are great choices due to their high smoke points.
Can I bake these instead of frying?
For a lighter option, bake at 375°F (190°C) for 12–15 minutes until golden, though they won’t be as crispy.
How do I know when the oil is hot enough?
Use a thermometer to check for 350°F (175°C), or drop a small piece of dough into the oil—it should sizzle and rise to the surface.
Nutritional Information (Approximate, Per Pastry)
- Calories: 200–250 kcal
- Protein: 3 g
- Fat: 10 g
- Carbohydrates: 30 g
- Servings: 10–12 pastries
Note: Nutritional values vary based on size and frying method.
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These sugar-coated fried pastries are a delightful blend of crispy, fluffy, and sweet. Perfect for any occasion, they’re sure to bring joy to your table. Whip up a batch today and savor the simple pleasure of homemade treats!
Explore more recipes like our Cranberry Orange Bread or Homemade Donuts.
