Ingredients Jump to Instructions ↓

  1. 4 cups all-purpose flour, plus bench flour

  2. 1 1/2 teaspoons sugar

  3. 1/2 teaspoon ground cinnamon, divided

  4. 1 1/2 teaspoons sea salt

  5. 1 1/2 teaspoons vegetable oil

  6. 1 to 1 1/2 cups warm water

  7. 3 tablespoons unsalted butter

  8. 1 (14-ounce) can Mandarin orange segments with syrup

  9. 3 tablespoons orange-flavored liqueur (recommended: Triple Sec)

  10. 1 cup honey

  11. 3 cups canola oil, for frying Powdered sugar, for garnish

Instructions Jump to Ingredients ↑

  1. Sift the flour into a large bowl and stir in the sugar, half of the cinnamon , and salt. Mix together and then add the oil. Once combined, slowly add the water, a little at a time, and mix with your hands until a soft dough forms, (you may not need all of the water). Turn the dough out onto a floured surface and knead until the dough is smooth and bounces back when poked with a finger, about 5 minutes. Divide the dough into 8 pieces and roll out into 1/4-inch thick disks. Let rest while you make the orange honey syrup. Melt the butter in a skillet over medium-high heat. Add the oranges with the syrup and toss to coat with the butter. When the butter starts to brown just a bit, remove the pan from the heat and add the orange liqueur and the remaining cinnamon. Pour the honey over the oranges and heat just until the honey starts to foam , about 3 minutes. Heat 2 inches of oil in a large cast iron skillet to 350 degrees F. Add the dough disks to the hot oil, in batches, until they are golden and have puffed up, about 2 minutes per side. Transfer to a paper towel to drain . Cut the fry bread in quarters and arrange on a platter. Pour the orange mixture over the top and garnish with a generous amount of powdered sugar.


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