First and foremost, these things are impossibly easy to make and your work will be rewarded by the children in the home or equally important the adults that like a nice, hot, doughy treat with their coffee. A little planning ahead the night before, and a bit of oil for deep frying in the morning are all the effort this will take beyond the ingredients in the common larder. This recipe is adapted from one described by Cooks Country in Cooks Illustrated here.
Makes About a Dozen Treats
- 1/2 cup water
- 1 1/2 tablespoons granulated sugar
- 1 heaping teaspoon instant or rapid-rise yeast
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 large egg
- 1tablespoon vegetable oil
- Confectioners' sugar (to dust)
Introduce the yeast to the water and let bloom for five minutes. Add remaining liquid ingredients to the yeast mixture. Mix the dry ingredients in a bowl. Introduce the wet to the dry and mix well with a fork. The mixture will be WET and slightly thicker than a batter. Leave in bowl and let sit overnight.
The batter will have more than doubled in size and have a yeasty, sour smell. That's good. 
Punch the dough down (in the bowl) and stir until a re-combined mass. On a floured surface (such as a counter-top) pour out the dough and shape into a rectangle about 1/2 inch thick about 9 inches by 12 inches. 
Using a pizza cutter, cut into 12 squares (3 strokes on the 9 inch side X 4 stokes on the 12 inch side). Fry, a few squares at a time, in vegetable oil preheated to 350 degrees. 
Flip after about a minute, when golden on the one side. Then for a minute or two on the other side. Remove to a draining rack, dust with powdered sugar. 
EAT IMMEDIATELY. 
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