Cookie Butter Fried Dough
This delightful treat features a crisp exterior and pillowy interior, infused with the nostalgic flavor of cookie butter, making it perfect for sharing at brunch or parties.
Ingredients
Dough Ingredients
- 2 teaspoons instant yeast If using active dry yeast, dissolve it in warm milk and let it sit for an extra 5 minutes.
- 1.5 cups whole milk, warm (about 100–110°F) Can substitute with full-fat plant milk for dairy-free.
- 1 tablespoon white sugar
- 1 teaspoon salt
- 2 cups all-purpose flour
- 3 tablespoons cornstarch Optional but helps keep the interior tender.
- to taste vegetable oil, for frying Use a neutral oil with a high smoke point.
Toppings
- to taste cookie butter spread For topping.
- to taste crushed cookies For texture and extra cookie flavor.
- to taste pistachio sauce For a nutty contrast.
- to taste chopped pistachios For garnish.
Instructions
Dough Preparation
- In a bowl, whisk warm milk, instant yeast, sugar, and salt. Let sit for 5–10 minutes until foamy.
- In a separate bowl, combine flour and cornstarch. Mix well.
- Pour the foamy yeast mixture into the dry ingredients. Stir until a shaggy dough forms.
- Transfer to a lightly floured surface and knead for 5–7 minutes until smooth and slightly elastic.
- Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 60–90 minutes.
Frying
- Heat a deep pan or skillet with vegetable oil to 325°F.
- Punch down the dough and shape it into small balls (about 1–1.5 inches).
- Fry a few at a time without crowding, turning until golden brown, about 2–3 minutes per side.
- Drain on paper towels.
Serving
- While warm, top each piece with a spoonful of cookie butter, sprinkle with crushed cookies, drizzle with pistachio sauce, and finish with chopped pistachios.
- Serve immediately.
Notes
For best results, maintain oil temperature and avoid overcrowding the pan. Use a thermometer for accurate frying.