Simple fried wheat flour biscuit: frying time and dough consistency

Ideal for making a large batch and serving to relatives on the weekend, this fried wheat flour biscuit uses inexpensive and easy-to-find ingredients.

Preparing the slices by hand eliminates the need for a mixer or blender and delivers crispy slices in just a few minutes.

Ingredients

• 3 cups of wheat flour (360g)
• 1 cup of refined sugar (180g)
• 2 Whole Eggs
• 2 tablespoons of unsalted butter at room temperature (30g)
• 1/2 cup of whole milk (120ml)
• 1 tablespoon of baking powder (15g)
• 1 liter of soybean oil for frying

Preparation method for fried wheat flour biscuits.

1. In a large bowl, mix the eggs, sugar, and butter with a spoon until a smooth paste forms.
2. Add the whole milk to the mixture and stir for 30 seconds.
3. Gradually add the sifted wheat flour, mixing first with a spoon and then with your hands.
4. Add the baking powder and knead the dough in the bowl for 2 minutes, until it no longer sticks to your hands and is smooth.
5. Take small portions of dough and shape them into ropes, cutting them into 5cm pieces, or join the ends to form doughnuts.
6. Heat the oil in a deep pan over medium heat (about 170°C); the oil should not be smoking.
7. Place 4 to 5 cookies at a time in the oil to prevent them from cooling down, and fry until they are evenly golden brown.
8. Remove with a slotted spoon and drain immediately on a plate lined with paper towels.

Recipe Information

Preparation time: 20 minutes
Baking or cooking time: 15 minutes
yield: 30 units
Approximate calories: 85 kcal per unit

What to serve with this recipe

Serve the biscuits while still warm, accompanied by strong, freshly brewed black coffee without sugar. The bitterness of the coffee balances the sweetness of the fried dough and cleanses the palate of any greasiness.

What you need to know before you do it.

The critical point for fried biscuits is the oil temperature. If the oil is too cold, the dough absorbs grease and becomes soggy; if it is too hot, the biscuit browns on the outside but remains raw and dense in the center, which can cause the dough to crack and splatter oil.

Test the temperature by dropping a small piece of dough in: it should sink and rise within 3 seconds.

Simple variations of fried wheat flour biscuits

• Lemon aroma: Add the zest of one lime to the batter along with the eggs to give it a citrusy undertone.
• Finishing with cinnamon: Roll the fried cookies, while still warm, in a mixture of granulated sugar and cinnamon powder before serving.

Nutritional information and benefits

This recipe acts as a quick source of energy for the body through the carbohydrates in wheat flour and sugar, making it ideal for consumption before physical activity or for caloric sustenance between main meals.

The eggs incorporated into the dough provide proteins that give consistency to the physical structure of the food.

Final tips for fried wheat flour biscuits

Do not stack too many hot cookies in the same container, lest the steam soften the outer crust.

Store in a sealed glass jar or tin for up to 2 days; after this period, the dough loses its rustic appearance and hardens. Do not refrigerate.

Suggestion from Rodrigo Corrêa, author From the blog Receitas On: to guarantee a professional and rustic finish without the cookie opening during frying, press the edges firmly when shaping it.

Share this recipe in the family group chat to plan your afternoon snack for next rainy Saturday.