{"id":62,"date":"2012-03-04T17:50:00","date_gmt":"2012-03-04T17:50:00","guid":{"rendered":"http:\/\/www.turkandbean.com\/blog\/?p=62"},"modified":"2012-03-04T17:50:00","modified_gmt":"2012-03-04T17:50:00","slug":"dough-pops","status":"publish","type":"post","link":"https:\/\/www.turkandbean.com\/blog\/dough-pops\/","title":{"rendered":"Dough Pops"},"content":{"rendered":"<div style=\"clear: both; text-align: center;\"><a href=\"http:\/\/i115.photobucket.com\/albums\/n281\/b_sweets\/blog\/doughpops7.png\" style=\"margin-left: 1em; margin-right: 1em;\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" height=\"240\" src=\"http:\/\/i115.photobucket.com\/albums\/n281\/b_sweets\/blog\/doughpops7.png\" width=\"320\" \/><\/a><\/div>\n<div style=\"clear: both; text-align: center;\"><\/div>\n<p>Growing up this was a bit of a treat for us. Our version of fry bread could be why I have a carb addiction. No Atkins for this girl! True fry bread has native roots and is often referred to as elephant ears at the fair where they&#8217;re\u00a0covered in powdered sugar; yum-o! Our adaptation yields different, but equally satisfying result. We make them as a snack or as a side for a meal. <\/p>\n<p>Ingredients:<br \/>51\/2-61\/2 cups flour<br \/>1 package yeast (2 1\/2\u00a0tsp)<br \/>2 1\/4 cups milk<br \/>2 TBS sugar<br \/>1 TBS butter<br \/>1 1\/2 tsp salt<br \/>cooking oil<\/p>\n<p>In your mixing bowl combine\u00a05 1\/2\u00a0cups of flour and yeast. I use my Kitchenaid bowl.<\/p>\n<div style=\"clear: both; text-align: center;\"><a href=\"http:\/\/2.bp.blogspot.com\/-xx-jB8DlB80\/T00PkXrjCDI\/AAAAAAAAAQE\/P9PcRxNJCD4\/s1600\/doughpops1.png\" style=\"margin-left: 1em; margin-right: 1em;\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" height=\"240\" src=\"http:\/\/2.bp.blogspot.com\/-xx-jB8DlB80\/T00PkXrjCDI\/AAAAAAAAAQE\/P9PcRxNJCD4\/s320\/doughpops1.png\" width=\"320\" \/><\/a><\/div>\n<p>In another microwave safe combine milk, sugar, butter, and salt. Heat in microwave for about 1 min. You want to heat the milk and melt the butter. It should be about 120 degrees. <\/p>\n<div style=\"clear: both; text-align: center;\"><a href=\"http:\/\/i115.photobucket.com\/albums\/n281\/b_sweets\/blog\/doughpops2.png\" style=\"margin-left: 1em; margin-right: 1em;\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" height=\"240\" src=\"http:\/\/i115.photobucket.com\/albums\/n281\/b_sweets\/blog\/doughpops2.png\" width=\"320\" \/><\/a><\/div>\n<p>If it&#8217;s too hot you will kill your yeast. Stir this mixture and add to your mixing bowl. Stir till combined. The dough hook on my Kitchenaid is my best friend.<\/p>\n<div style=\"clear: both; text-align: center;\"><a href=\"http:\/\/i115.photobucket.com\/albums\/n281\/b_sweets\/blog\/doughpops3.png\" style=\"margin-left: 1em; margin-right: 1em;\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" height=\"240\" src=\"http:\/\/i115.photobucket.com\/albums\/n281\/b_sweets\/blog\/doughpops3.png\" width=\"320\" \/><\/a><\/div>\n<div style=\"text-align: center;\"><span style=\"font-size: xx-small;\">It&#8217;s important for little helpers to directly supervise the mixing process.<\/span><\/div>\n<p>If the dough is still sticky add more flour in 1\/4 cup increments until it&#8217;s soft, but elastic. Then turn out on a floured surface and knead for about 2 minutes.<\/p>\n<div style=\"clear: both; text-align: center;\"><a href=\"http:\/\/i115.photobucket.com\/albums\/n281\/b_sweets\/blog\/doughpops4.png\" style=\"margin-left: 1em; margin-right: 1em;\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" height=\"240\" src=\"http:\/\/i115.photobucket.com\/albums\/n281\/b_sweets\/blog\/doughpops4.png\" width=\"320\" \/><\/a><\/div>\n<p>Now no waiting required! You do not need to let the dough rise. The yeast will puff them up while cooking. <\/p>\n<p>In a skillet heat your oil over medium heat. I like coconut oil. It doesn&#8217;t get the burned smokey taste of vegetable oils and it&#8217;s a smidge healthier. I like good fats! I start with about 3 TBS and add a little more as needed. You don&#8217;t need a ton of oil.<\/p>\n<p>While your oil is heating take small chunks of your dough and pat them into about 3 inch patties 1\/2 inch thick. I don&#8217;t go crazy trying to get them to look pretty and even and round. If this is your style feel free to portion them all equally.<\/p>\n<div style=\"clear: both; text-align: center;\"><a href=\"http:\/\/i115.photobucket.com\/albums\/n281\/b_sweets\/blog\/doughpops5.png\" style=\"margin-left: 1em; margin-right: 1em;\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" height=\"240\" src=\"http:\/\/i115.photobucket.com\/albums\/n281\/b_sweets\/blog\/doughpops5.png\" width=\"320\" \/><\/a><\/div>\n<p>Then put them in your oil and fry them until golden brown and then flip them over to brown the other side.<\/p>\n<div style=\"clear: both; text-align: center;\"><a href=\"http:\/\/4.bp.blogspot.com\/-JJCHzTuyato\/T0kQQkLrIHI\/AAAAAAAAAOY\/NpG9RiFPPSA\/s1600\/100_4679.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" height=\"240\" src=\"http:\/\/4.bp.blogspot.com\/-JJCHzTuyato\/T0kQQkLrIHI\/AAAAAAAAAOY\/NpG9RiFPPSA\/s320\/100_4679.JPG\" width=\"320\" \/><\/a><\/div>\n<div style=\"clear: both; text-align: center;\"><\/div>\n<div style=\"clear: both; text-align: center;\">Enjoy! They&#8217;re best when warm and can be sprinkled with parmesean cheese and herbs, cinnamon and sugar, or powdered sugar. <\/div>\n<div style=\"clear: both; text-align: center;\"><\/div>\n<div style=\"clear: both; text-align: center;\"><a href=\"http:\/\/i115.photobucket.com\/albums\/n281\/b_sweets\/blog\/doughpops6.png\" style=\"margin-left: 1em; margin-right: 1em;\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" height=\"240\" src=\"http:\/\/i115.photobucket.com\/albums\/n281\/b_sweets\/blog\/doughpops6.png\" width=\"320\" \/><\/a><\/div>\n<div style=\"clear: both; text-align: center;\"><\/div>\n<div style=\"clear: both; text-align: center;\"><\/div>\n<div style=\"clear: both; text-align: center;\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Growing up this was a bit of a treat for us. Our version of fry bread could be why I have a carb addiction. No Atkins for this girl! True fry bread has native roots and is often referred to &hellip; <a href=\"https:\/\/www.turkandbean.com\/blog\/dough-pops\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[12],"tags":[],"class_list":["post-62","post","type-post","status-publish","format-standard","hentry","category-recipe"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Dough Pops - Cornfed Crunchy<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.turkandbean.com\/blog\/dough-pops\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Dough Pops - Cornfed Crunchy\" \/>\n<meta property=\"og:description\" content=\"Growing up this was a bit of a treat for us. 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