LAMON KRONICLES: Fried Yeast Bread with Fruity Fillings and Glaze... Fail!

Fried Yeast Bread with Fruity Fillings and Glaze

 

21 February 2021

I attempted to make a batch and second one of Fried Bread with Fruity Fillings and Glaze a month ago. This recipe uses yeast instead of baking powder as its rising agent, and I used cake flour instead of regular all purpose flour. Then, instead of baking, it was deep fried. The goal was fluffy, airy and light cake but the outcome was moist and dense. It's supposed to be krispy on the outside, kreme-y on the inside! 

However, it keeps well on the fridge for a week, it only lasted 4 days before the batch was consumed. It does better when toasted in the oven, although you can also eat it right out of the fridge, still soft and chewy. Toasting eliminates moisture and makes the bread even crispier! 

Using 3 cups of cake flour gave me 16 pieces of 3-inch breads. The flavorings I experimented with were avocado, chocolate-hazelnut, blueberry, watermelon, anise, red apples, ube, and mango. It was delicious, creamy and like a cake. I will give the recipe some troubleshooting and adjust next time.

Left: Blueberry Glaze
Right: Red Apple Glaze

# # # E N D # # #