Fry Bread Dessert

7:30:00 PM

Well, I promised you that I would showcase my first guest blogger…and today is the day! I’ve known this girl all of her life, and I love her to bits. She is my oldest niece, 9-year-old H.G. This girl is amazingly articulate for a young lady of her age, and she loves to help her mom and dad in the kitchen. This recipe is her own concoction, based on a fry bread recipe from Steven Raichlen. We often eat with her family on weekends, so I have had the opportunity to taste test this recipe, and I have to say that it’s super!

And now, without further ado, here is H.G.’s debut into blogging!

I have enjoyed making this for my family as bread but the best way is as a dessert.

Fry Bread Dessert

Makes 12 portions

2 cups all-purpose flour, plus more for rolling out the dough

2 tablespoons powdered milk

2 teaspoons baking powder

1 teaspoon coarse salt (kosher or sea)

2 tablespoons vegetable shortening (such as Crisco)

2/3 cup water, or more as needed

2 to 3 tablespoons vegetable oil

12 scoops of ice cream or more if you want

honey or chocolate sauce to taste

pecans to taste

Place the flour, powdered milk, baking powder, and salt in a mixing bowl and stir to mix. Add the shortening to the water and put in a microwave until warm. Add the water mixture to the flour mixture and use a spatula to mix. Turn the dough onto a lightly floured work surface and knead it for 5 to 10 times. Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.

Divide the dough into 12 even pieces and roll each piece into a ball.

Working with a lightly floured tortilla press, press each ball into a thin disk. If you don’t have a tortilla press use a rolling pin on a lightly floured counter. Place the disk on a lightly floured counter. Then repeat with the remaining pieces of dough.

Warm a griddle pan on your stove over medium heat.

When ready to cook, put 1 tablespoon of oil on the griddle. Place a few of the rolled-out disks, hot pan; to do so, hold the dough by the edge and gently lay it on the griddle.

They should not touch each other. After 2 or 3 minutes, the bread will start to puff and blister and the bottom will become golden brown. Turn the bread with tongs and cook the other side, 2 to 3 minutes longer.

Continue to cook until all dough rounds are done adding more oil to the pan as needed. If you serve the breads at once, they'll be soft and puffy. If you let them sit for 5 to 10 minutes, they'll become crisp.

Place each fry bread on a plate. Put a scoop of ice cream on the middle of the bread. Drizzle honey or chocolate sauce on top of ice cream and the bread. Garnish with pecans to taste.Garnish with pecans to taste.

Adapted from Grilled Fry Bread recipe from BBQ USA by Steven Raichlen

Thanks, H.G. for joining me here at my blog!

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