The letter that Ros of The More Than Occasional Baker has chosen for Alphabakes this month is a bit challenging - U. This is the second time through the alphabet in the blogging challenge which I co-host with Ros, and last time around I thought quite creatively and made this Umbongo cake from a recipe I devised myself, which I was really pleased with.
This time my mind went to Utah and my United Cakes of America cookery book, which I haven't used for a little while. I visited Utah as part of a US road trip in 2012 and ate some lovely food. The cookery book didn't let me down with a recipe for Utah Scones - these are pretty different to English scones as they are deep-fried. The book said they were similar to what people call "frybread" elsewhere in the US; as part of the same trip I ate Navajo fry bread in Arizona and these did remind me a bit of that, but they also reminded me of churros (only more dough-y) and also a little like doughnuts. You need to make the dough the day before you want it and be very careful when you are deep frying but otherwise these are pretty easy and taste really good with the recommended honey butter; my boyfriend had them with chocolate sauce and loved them.
This recipe makes about 24 so I'd recommend halving the quantities, though I didn't.
You need:
2 cups buttermilk
7g dried yeast
2 tbsp. warm water
5 cups plain flour
1 tbsp. vegetable oil plus extra for deep frying
1 tbsp. caster sugar
2 eggs
1.5 tsp baking powder
to serve: optional-
softened butter, runny honey
icing sugar
chocolate sauce
Dissolve the yeast in a small bowl with the warm water and leave for ten minutes.
Meanwhile warm the buttermilk and place in a large bowl (or stand mixer if you have one) with all the other ingredients apart from the optional serving suggestions. Add the yeast and water and beat everything together until you have a stiff dough.
Roll the dough out onto a flat baking tray, cover with a clean tea-towel and leave to prove in a warm place for about 30 minutes.
Heat about 1 inch of oil in a frying pan and when the oil is hot, using tongs carefully place the triangles into the oil. Allow to bubble and cook on each side for a few minutes until browned, then carefully turn over and brown on the other side.
Remove from the oil with tongs or a fish slice and drain on kitchen paper. Sprinkle with icing sugar, or serve with honey butter (beat softened butter with runny honey to taste) or chocolate sauce.
These are pretty filling and definitely more of an occasional treat but I'm glad I discovered them!
I'm sending this to Alphabakes, hosted by Ros of The More Than Occasional Baker, as the letter this month is U.
