Canadian Fried Dough



  • 1/4 cup warm water
  • 1 envelope active dry yeast
  • Pinch granulated sugar
  • 1/6 cup granulated sugar
  • 1/2 cup warm milk
  • 1 tsp vanilla
  • 1 egg, beaten
  • 1/6 cup canola oil
  • 3/4 tsp salt
  • pinch cinnamon
  • pinch nutmeg
  • 1 1/4 cup whole wheat flour
  • 1 1/4 cup white flour
  • oil for frying, about 4 cups
  • cinnamon sugar for coating


  1. In a large bowl, combine warm water, yeast, and the pinch of sugar.  Let sit for about five minutes until it bubbles.  Add in the sugar, milk, vanilla, egg, oil, and salt, and stir to combine.  Add in half the flour and once it is incorporated, add the remaining flour and stir until that is completely incorporated.
  2. Flour your hands and a clean working surface.  Turn the dough onto the floured surface and knead for five minutes.  The dough will be sticky.  Oil a large bowl, shape the dough into a ball, and place the dough into the bowl.  Cover with a clean dish towel or plastic wrap and let rise for about 45 minutes.  It should double in size.
  3. After 45 minutes, deflate the dough.  Begin heating oil in a deep fryer or large heavy bottomed pot (such as a dutch oven).
  4. If you like, you can pinch off golf-ball sized pieces of dough and roll or stretch them into rounds all at once until you’ve used up all the dough before you start frying.  Or, you can make  around of one piece, place it in the fryer, and then get to work on making your next round.
  5. When the oil reaches 375 degrees Fahrenheit, begin frying your dough.  Carefully lower a round/oval of dough into your oil (we used a slotted metal spatula) and let fry until golden brown, about 30 seconds per side.  Once fried on both sides, remove to a cooling rack placed over a cookie sheet or a paper-towel lined plate to let some of the excess oil drain off before tossing in cinnamon sugar.
  6. These are best served warm, but can be stored in an airtight container for a day or two.

Happy frying!

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