Sunday, October 21, 2018

Pumpkin Fry Bread & Sweet Cinnamon Butter

Pumpkin Fry Bread
Culture: Klamath Native Americans, Klamath Falls, Oregon

I took my husband's family Fry Bread recipe and tweaked
 it to make these seasonally perfect little sweet breads.

(DRY)                                                                                         (WET)
4 cups Flour                                                                             1 egg (beaten)
½ tsp. Salt                                                                                 ½ cup Warm Milk
4 tsp. Baking Powder                                                             2 cups Fresh Pumpkin or 1-16oz canned
½ tsp. Cinnamon                                                                     ¾ cup Dark Brown Sugar
½ tsp. Nutmeg                                                                         ½ tps. Vanilla

Fill deep frying pan with at least one inch of oil (canola, vegetable) and start to heat it over medium high heat.  

Combine all dry ingredients.

Combine all wet ingredients

 Make a well in dry ingredients

Add wet ones

 Mix together gently

Once a ball has formed, 
dump on floured surface

 Lightly knead dough

Let dough stand for 10-30 minutes

Form 3 inch balls 
Flatten into ½ inch thick patties 
Poke a small hole in the center of each patty

Add to heated oil

I can fit 4 in my pan at a time

When the top is puffy,
it is time to....

Flip them over 

Once golden brown on the other side,
Place on a paper towel lined plate 

You will need to add paper towels 
to each layer of cooked fry bread 

Cinnamon Sugar Butter

1 cube of soft, unsalted butter

½ cup powdered sugar or brown sugar 
1tsp of Cinnamon 

Mix well

Store in air tight container 

Serve with Sweet Butter or Honey 


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