Two Canadian classics—doughnuts and bannock—come together in this ultimate fried dough experience. Fried bannock, also called frybread, is a crispy-on-the-outside, soft-in-the-centre biscuit or quick bread found in Indigenous cuisine. You can enjoy it plain or take it up a notch by making this Canadian twist on doughnuts holes. Just like any fried dough, these treats are best served hot from the fryer.
ingredients
Bannock
Topping
directions
In a bowl, whisk together the flour, sugar, baking powder and salt. Pour in the milk and vanilla. Using a fork, stir together to form a soft, slightly sticky dough, adding in extra flour if necessary, 1 Tbsp at a time, to make the dough to come together.
Turn the dough out onto floured work surface and knead gently once or twice into a ball; using floured hands, press the dough out to a 1-inch (2.5 cm) thick rough square. With chef’s knife, cut dough lengthwise and crosswise into 1-inch pieces. With floured hands, roll the squares into balls.
In cast-iron or heavy-bottomed skillet, melt the lard just below medium heat until ripples are visible in the hot fat. Working in batches, fry the dough balls, turning once, until puffed, golden and the tip of a sharp paring knife inserted in the centres comes out clean, about 8 minutes, adjusting the heat as necessary. Using a slotted spoon, remove the bannock to a paper towel–lined plate to drain for 2 minutes.
In large bowl, combine sugar, cinnamon and salt. Add the fried bannock to mixture and toss to coat before serving.