Fried Dough Sticks Recipe (Yikyakway)

Flour: The base of the dough, providing structure and texture.

Sugar: Adds a touch of sweetness to the dough.

Salt: Enhances the flavor of the dough.

Baking powder: Helps the dough rise and become fluffy.

Warm water: Activates the dry ingredients and brings the dough together.

Vegetable oil: Used for frying the dough sticks to a golden-brown perfection.

When kneading the dough, make sure to use the heel of your hand to push it away from you, then fold it back over itself. This helps develop the gluten structure, giving the fried dough sticks a better texture. If the dough feels too sticky, sprinkle a little more flour on your hands and the surface.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, though it may make the dough denser.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free blend can be used, though the texture may vary slightly.

• warm water - Substitute with milk: Milk can add a richer flavor and a softer texture to the dough.

• sugar - Substitute with honey: Honey provides a natural sweetness and adds a slight floral note to the dough.

• sugar - Substitute with maple syrup: Maple syrup offers a unique sweetness and a hint of maple flavor.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile compared to regular table salt.

• baking powder - Substitute with baking soda and cream of tartar: Mixing baking soda with cream of tartar can mimic the leavening effect of baking powder.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it suitable for frying.

• vegetable oil - Substitute with peanut oil: Peanut oil has a high smoke point and adds a subtle nutty flavor to the fried dough sticks.

• Allow the fried dough sticks to cool completely at room temperature before storing. This prevents condensation, which can make them soggy.

• Place the cooled dough sticks in an airtight container. If stacking them, use parchment paper between layers to avoid sticking.

• Store the container at room temperature if you plan to consume the fried dough sticks within 1-2 days. For longer storage, place the container in the refrigerator for up to a week.

• For freezing, arrange the dough sticks in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.

• Once frozen, transfer the dough sticks to a resealable freezer bag or airtight container. Label with the date to keep track of freshness.

• When ready to enjoy, reheat the frozen dough sticks in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through and crispy.

• Alternatively, you can reheat them in an air fryer at 350°F (175°C) for 5-7 minutes for a quick and crispy result.

• Avoid microwaving the dough sticks as it can make them chewy and less enjoyable.

• Preheat your oven to 350°F (175°C). Place the fried dough sticks on a baking sheet lined with parchment paper. Bake for about 5-7 minutes until they are heated through and regain some of their crispiness.

• Use a toaster oven set to 350°F (175°C). Arrange the fried dough sticks in a single layer on the toaster oven tray. Heat for 5-7 minutes, checking periodically to ensure they don't overcook.

• For a quick method, use a microwave. Place the fried dough sticks on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 20-30 seconds. Note that this method may not retain the original crispiness.

• Reheat on the stovetop using a non-stick skillet. Heat the skillet over medium heat and add a small amount of vegetable oil. Place the fried dough sticks in the skillet and heat for 1-2 minutes on each side until they are warmed through and slightly crispy.

• If you have an air fryer, preheat it to 350°F (175°C). Place the fried dough sticks in the air fryer basket in a single layer. Heat for 3-4 minutes, shaking the basket halfway through to ensure even heating.

• Mixing bowl: A large bowl used to combine the flour, sugar, salt, and baking powder, and to mix the dough.

• Measuring cups: Used to measure out the correct amounts of flour, water, and vegetable oil.

• Measuring spoons: Used to measure out the sugar, salt, and baking powder accurately.

• Wooden spoon: Useful for mixing the ingredients together before kneading.

• Kneading surface: A clean, flat surface where you can knead the dough until it becomes smooth.

• Rolling pin: Used to roll out the dough to the desired thickness of ¼ inch.

• Knife: Used to cut the rolled-out dough into strips.

• Frying pan: A deep pan used to heat the vegetable oil and fry the dough strips.

• Paper towels: Used to drain the excess oil from the fried dough sticks.

• Tongs: Useful for turning the dough strips in the hot oil and removing them once they are golden brown.

Prepare ingredients ahead: Measure and mix flour, sugar, salt, and baking powder in advance to streamline the process.

Use a stand mixer: Save time by using a stand mixer to knead the dough instead of doing it by hand.

Preheat oil: Start heating the vegetable oil while you roll out and cut the dough to save time.

Cut uniformly: Use a pizza cutter to quickly and evenly cut the dough strips.

Batch frying: Fry multiple dough strips at once to reduce cooking time.