If you have a sweet tooth and a craving for something indulgently delightful, this Sugar-Coated Fried Pastries Recipe is exactly what you need. Crispy on the outside, soft and tender on the inside, and generously dusted with sugary crystals that melt in your mouth, these pastries are a perfect treat for any time of day. Whether it’s for breakfast, a cozy snack, or a crowd-pleasing dessert, this recipe brings simple ingredients to life in a way that feels truly special and comforting.
Ingredients You’ll Need
Every great recipe starts with the right ingredients, and this one is no exception. The components here are straightforward but work beautifully together: each adds its own magic, ensuring the pastries have the perfect texture, sweetness, and flavor.
- 250 g all-purpose flour: The foundation for a light yet sturdy dough that fries to a golden crisp.
- 50 g granulated sugar (plus extra for coating): Sweetens the dough just right and creates that irresistible sugar coating.
- 2 teaspoons baking powder: Acts as a leavening agent to keep the pastries fluffy and tender.
- 0.5 teaspoon salt: Balances the sweetness and enhances all the flavors.
- 1 large egg: Adds richness and helps bind the dough together.
- 120 ml milk: Provides moisture and contributes to a soft interior texture.
- 40 g butter, melted: Infuses the dough with a subtle buttery flavor.
- 1 teaspoon vanilla extract: Adds a fragrant and inviting aroma.
- Vegetable oil for frying: Essential for achieving that perfect golden and crispy crust.
How to Make Sugar-Coated Fried Pastries Recipe
Step 1: Prepare the Frying Oil
Start by heating your vegetable oil in a deep skillet or pot to about 170°C (340°F). The temperature is key — too hot and the pastries will burn outside but remain raw inside, too cool and they’ll soak up oil and turn greasy instead of crisp.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, salt, and sugar. Taking the time to evenly combine these ensures your pastries will have a consistent rise and sweetness throughout.
Step 3: Combine Wet Ingredients
In a separate bowl, beat the milk, egg, melted butter, and vanilla extract until smooth. The vanilla adds a lovely depth, making these pastries feel like a warm hug on a plate.
Step 4: Form the Dough
Pour the wet ingredients into the dry and mix gently until a soft dough forms. Knead just enough to bring everything together until smooth – overworking can make the pastries tough, so handle with care.
Step 5: Shape Your Pastries
Roll the dough out to about 1 cm thickness on a lightly floured surface. Cut into your favorite shapes—the classic squares or diamonds work great, but feel free to get creative with rounds or triangles.
Step 6: Fry Until Golden
Fry the pastries in small batches in the hot oil, turning halfway through cooking. The goal is a beautiful golden-brown color on all sides, which signals that the texture inside will be tender and delightful.
Step 7: Sugar Coat the Pastries
Drain the fried pastries on paper towels briefly to remove excess oil, then while they’re still warm, toss them in granulated sugar. This final sugar coating gives them that signature crunch and sparkle that makes this Sugar-Coated Fried Pastries Recipe so addictive.
Step 8: Serve and Enjoy
These pastries are best enjoyed warm right after frying when they’re at their crispiest, and the sugar coating is perfectly settled. Dive in and savor each bite!
How to Serve Sugar-Coated Fried Pastries Recipe
Garnishes
Sometimes simple is best, but you can elevate your sugar-coated fried pastries with a dusting of powdered sugar, a drizzle of honey, or even a sprinkle of cinnamon for an extra touch of warmth.
Side Dishes
Pair these pastries with fresh fruit, a bowl of creamy yogurt, or a scoop of vanilla ice cream for a dessert experience that feels both hearty and refreshing. A hot cup of coffee or tea also complements the sweetness beautifully.
Creative Ways to Present
Arrange the pastries on a colorful plate with dipping sauces like chocolate, caramel, or berry compote on the side. For gatherings, make a beautiful platter with an assortment of shapes and sizes, garnished with edible flowers or fresh mint leaves for a stunning presentation that invites sharing.
Make Ahead and Storage
Storing Leftovers
Keep any leftover sugar-coated fried pastries in an airtight container at room temperature for up to two days. This helps maintain their crispness and prevents them from becoming soggy.
Freezing
You can freeze unfried dough to have fresh pastries on hand anytime. Shape the dough, place it on a baking sheet, freeze until firm, then transfer to a resealable bag. When ready, fry straight from frozen, just add a minute or two to the cooking time.
Reheating
To revive the crispiness in your pastries, reheat them in a preheated oven at 180°C (350°F) for about 5–7 minutes. Avoid microwaving as it tends to make them soft and lose that crunch we all love.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Absolutely! Using whole wheat flour will give the pastries a nuttier flavor and a denser texture. You might want to combine it with all-purpose flour for a lighter result.
What oil is best for frying these pastries?
Vegetable oil is perfect due to its neutral flavor and high smoke point. Other oils like canola or sunflower oil work well too—just avoid olive oil, which burns too quickly.
How long do the pastries stay fresh?
Best enjoyed fresh within a day or two, but if stored properly in an airtight container, they can last up to 48 hours without significant loss in flavor or texture.
Can I add fillings to these pastries?
This recipe is traditionally for plain fried pastries, but you could experiment with fillings like jam, Nutella, or cream cheese. Just be careful to seal the edges well before frying to prevent leaks.
Is the dough easy to work with?
Yes, the dough is soft and kneads smoothly. It’s important not to over-knead, as that can make the pastries tough instead of tender and airy.
Final Thoughts
Making these sugar-coated fried pastries at home is such a rewarding treat that never fails to bring smiles around the table. Their sweet, crunchy coating and soft interiors make them perfect for sharing or savoring solo. I promise once you try this Sugar-Coated Fried Pastries Recipe, it will become a treasured go-to for comfort food cravings. Go ahead and dive into this deliciousness—you’ll thank yourself!
Print
Sugar-Coated Fried Pastries Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Frying
- Cuisine: American
Description
Delightful sugar-coated fried pastries featuring a soft, tender dough fried to golden perfection and generously coated with granulated sugar. Perfect as a sweet snack or dessert, these pastries combine a light vanilla flavor with a crisp exterior for an irresistible treat.
Ingredients
Dry Ingredients
- 250 g all-purpose flour
- 50 g granulated sugar (plus extra for coating)
- 2 teaspoons baking powder
- 0.5 teaspoon salt
Wet Ingredients
- 1 large egg
- 120 ml milk
- 40 g butter, melted
- 1 teaspoon vanilla extract
Others
- Vegetable oil for frying
Instructions
- Heat the oil: Heat vegetable oil in a deep skillet or pot to 170°C (340°F) to ensure the pastries fry evenly and crisp up properly.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, salt, and sugar, ensuring an even distribution of leavening and seasoning.
- Combine wet ingredients: In another bowl, mix milk, egg, melted butter, and vanilla extract to create a smooth liquid mixture packed with flavor.
- Form the dough: Add the wet ingredients to the dry ingredients and mix gently to form a soft dough. Knead lightly until the dough is smooth and cohesive.
- Shape the pastries: Roll the dough out to about 1 cm thickness and cut into your preferred shapes, readying them for frying.
- Fry the pastries: Fry the dough pieces in small batches in the hot oil until golden brown, flipping halfway through to ensure even cooking on both sides.
- Drain and coat: Drain the fried pastries briefly on paper towels to remove excess oil, then toss them in granulated sugar while still warm for a delicious sweet coating.
- Serve: Serve the sugar-coated fried pastries warm for the best taste and texture. Enjoy immediately!
Notes
- Maintain oil temperature at around 170°C for optimal frying results and to prevent greasy pastries.
- Cut pastries uniformly to ensure even frying and consistent texture.
- Use fresh vegetable oil and avoid overcrowding the frying vessel to keep the oil temperature steady.
- These pastries are best enjoyed freshly made to retain their crispness.
