Fried bread

This is a big batch, but fried bread is perfect for feeding a crowd

SERVES: 30

TAKES: 1 HR 30 MINS

INGREDIENTS

5 heaped tbsp Surebake yeast (or

2.5 tbsp fast-action dried yeast) 5 heaped tbsp white sugar 5 heaped tbsp neutral cooking oil,

plus extra for frying

475ml milk

1.25kg flour, plus extra for dusting 1 tsp salt

METHOD

Combine the yeast, sugar, oil, milk and 1.42 litres warm water in a medium bowl, gently stirring the bottom so the yeast lifts up. Set aside somewhere warm for 20 mins.

Combine the flour and salt in a large bowl. Mix the now-frothy wet ingredients in with the dry.

Turn the mixture out onto a lightly floured surface and knead until the dough is sticky on the inside but smooth on the outside; it should spring back after pressing (be careful not to add too much flour or overmix, to avoid it becoming too heavy).

Gently flatten the dough out on the work surface to a height of around 4cm, then cover with a dry tea towel and leave to prove for 30 mins.

Once it’s proved, start cutting your dough into sconelike shapes, around 8cm x 5cm (handle them sparingly to avoid pushing the air out).

Cook in hot oil for a few mins until golden brown — this is best done in a deep fryer but can also be done in a pan or wok filled with 6-10cm oil.