- 1/3 cup Imperial Sugar Extra Fine Granulated Sugar
- 2 teaspoons cinnamon
- 2 cups all-purpose flour,* plus more for dusting
- 2 teaspoons baking powder
- 2 teaspoons Imperial Sugar Extra Fine Granulated Sugar
- 1/2 teaspoon table salt
- 1/2 cup whole milk
- 1/4 cup water, plus more if needed
- Lard or vegetable oil, for frying
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Make Cinnamon Sugar by stirring together 1/3 cup sugar and cinnamon and set aside until needed.
- For Fry Bread, whisk together the flour, baking powder, sugar, and salt in a large mixing bowl.
- Pour milk and water into a microwave-safe cup and heat for 10 seconds on high power just to warm liquid.
- Alternatively, you can heat milk and water in a small pan on stove just until liquid feels warm to the touch.
- Pour liquid over flour mixture and stir just until combined. If dough feels dry, add more water 1 teaspoon at a time.
- Dust your work surface liberally with flour.
- Scoop dough out onto work surface and knead a few times just until dough is smooth, adding more flour if needed. Do not overwork the dough.
- Set dough back in mixing bowl, cover bowl with a clean kitchen towel, and set aside to rest for 30 minutes.
- When ready, heat 1 inch of oil to 350°F. While the oil is heating, dust a cutting board with flour.
- Roll out dough to about 1/8-inch thickness. Cut using 3-inch or 4-inch leaf-shaped cookie cutters.
- Prick each leaf-shaped dough a few times using a fork. Fry leaf-shaped dough, a few at a time, turning once, until golden brown on both sides, about 2 minutes.
- Drain on paper towels, then immediately sprinkle with cinnamon sugar. Best if served warm.
- You can fry the scraps of dough as they are, or you can gently knead them back together, set the dough back in your bowl, and cover with a towel. Let the dough rest for at least 10 minutes before rolling it out and cutting more leaves. If you re-roll the scraps you should get about 24 leaves out of one batch of dough.
- To keep the Fry Bread Leaves warm, place them in a 200°F oven until ready to serve. Or, allow them to cool completely, then heat them in a 300°F oven for 5-6 minutes before serving.
- Recipe created for Imperial Sugar by Beth Jackson Klosterboer @Hungry Happenings.