• Dairy Keen

Sticky Bites

If you are working at the Dairy Keen on a Monday night you just might get to eat these as you walk out the door.  We take the left over scone dough and turn them into these wonderful bites of fun.  We also make these at our family reunion and use our Dutch Ovens.

Employees are always asking for a recipe so they can share them with their family.  So here it is! These make a grand family activity.  Hope you love them too.

Sticky Bites

Makes 20 Servings

1 Cup water 5 oz. can evaporated milk 1 Large Eggs ¼ Cup sugar 2 1/2 teaspoon yeast or 1 package instant yeast 1 teaspoon salt 2  Tablespoons softened butter 4  Cups BREAD flour

additional flour

1 quart of Vegetable oil

Toppings: Cinnamon sugar Honey Caramel ice cream syrup Powdered sugar

In microwave heat water and milk to about 100 degrees (warm to the touch, not hot). In a large mixing bowl combine all dry ingredients. Add heated milk and beaten eggs and softened butter.   With the mixer on low speed and with dough hook combine until well mixed.  Let rest 10 minutes.

Add the additional flour, the amount all depends on the flour.  Knead with dough hook until dough is smooth but still slightly sticky, it should pull away from the sides of the bowl.  Place dough into a greased large bowl, big enough to handle twice the size of dough.  And cover with a towel, place in a warm place until double in size about 45 minutes to 1 hour.

Punch down dough and shape into about 30 balls.  Roll each ball until about ¼ inch thick.  Cut into bite size pieces with a pizza cutter.  In a large pan bring oil to 350 degrees.  Drop dough bites into hot oil. Stir until browned. Remove from oil and drain on paper towels.

To finish the Sticky Bites, while still hot drizzle with honey, caramel syrup and sprinkle with cinnamon sugar on each serving.  These are great fun to make.  Let everyone put toppings their own serving.  I like just cinnamon sugar, try just honey butter or just powdered sugar for French Beignets Bites. You can refrigerate any unused dough for up to 3 days.

If you are looking for a recipe please email me, Jan@dairykeen.com


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