Description
A modern twist on a traditional favorite! Very easy to make, and very flavorful! Serve hot with butter or powdered sugar.
Ingredients
- 4 cups fresh pumpkin, peeled and cubed
- 3 cups all-purpose flour
- 1 tablespoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup warm milk
- ¾ cup brown sugar
- ¼ teaspoon vanilla extract
- 3 cups lard or vegetable oil for frying
Instructions
- Cover the pumpkin with water in a saucepan
- bring to a boil
- reduce heat to medium-low
- and simmer until the pumpkin is tender
- about 15 minutes. Drain the pumpkin
- and mash to a smooth texture.
- Stir the flour
- baking soda
- salt
- cinnamon
- and nutmeg together in a large bowl. In a separate bowl
- mix together the mashed pumpkin
- milk
- brown sugar
- and vanilla extract. Pour the wet ingredients in the flour mixture
- and stir together to make a dough. Turn the dough out onto a floured surface
- and knead a few times until thoroughly combined. Don’t over knead the dough. Cover the dough and let it rest for 30 minutes to relax the gluten.
- Heat the lard over medium heat in a large heavy skillet until it shimmers. Break off egg-sized pieces of the dough
- pat them out flat into rough circles about 4 inches across and 1/4 inch thick
- and fry
- turning once
- until the dough puffs up and begins to brown at the edges
- 2 to 3 minutes per side. Push the fry bread into the oil to help it puff. Drain on paper towels
- and serve hot.
Prep Time: 25 mins
Cook Time: 15 mins
Total Time: 1 hr 10 mins
Servings: 20