Dessert: United States – Great Plains United States — South Dakota – Fry Bread with Honey

Serving Size: 8

Approximate Time

Prep 25 min

Cook 15 min

Additional 25 min

Total 1 hr 5 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 tbsp (15 g) baking powder
- 1 tsp (6 g) fine salt
- 2 tbsp (25 g) granulated sugar
- 2 tbsp (28 g) lard or vegetable shortening, chilled and diced
- 1 1/4 cups (300 ml) warm water (about 100–110°F / 38–43°C), adjust as needed
- Vegetable oil for frying, enough for 1/2 in (1.2 cm) depth in a large skillet — about 2–3 cups (470–710 ml)
- 4 tbsp (56 g) unsalted butter, melted (optional, for brushing)
- 1 cup (240 ml) South Dakota local honey, warmed slightly for drizzling
- Powdered sugar for dusting, optional
- Ground cinnamon for dusting, optional

Instructions

Short Description:
Light, puffy fried rounds of dough served warm and drizzled with local South Dakota honey for a simple, sweet finish. This fry bread is slightly sweetened in the dough and finished with butter and honey for a classic Plains dessert.

Regional Notes:
In South Dakota fry bread is commonly served with locally produced honey, highlighting the state's beekeeping and adding a distinctive regional sweetness. Compared with savory or taco-style fry breads found elsewhere, this version is intentionally sweet and finished simply with butter and generous local honey.

1. In a large bowl whisk together the flour, baking powder, salt, and sugar until evenly combined.
2. Cut the chilled lard or shortening into the dry ingredients with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
3. Gradually add the warm water and stir with a wooden spoon until a soft, slightly sticky dough forms. If dough is too dry add 1–2 tbsp (15–30 ml) more water; if too wet, sprinkle in a little flour.
4. Turn the dough onto a lightly floured surface and knead gently 6–8 times until smooth — do not overwork; the dough should remain tender.
5. Place the dough back in the bowl, cover with a clean towel or plastic wrap, and let rest 20–30 minutes at room temperature to relax the gluten.
6. While dough rests, pour oil into a heavy skillet to a depth of about 1/2 in (1.2 cm) and heat over medium-high until it registers 350°F (175°C) on a thermometer or a small piece of dough sizzles and browns in about 30–45 seconds.
7. Divide the dough into 8 equal pieces (about 2.5 oz / 70 g each). Flatten each piece with your hands or a rolling pin into rounds about 6–7 in (15–18 cm) across and roughly 1/4 in (6 mm) thick. Leave the center slightly thinner so they puff.
8. Working in batches to avoid crowding, gently lay 1–2 rounds into the hot oil. Fry until puffed and golden, about 1–2 minutes per side, flipping with tongs or a slotted spoon. Adjust heat as needed to maintain 325–350°F (160–175°C).
9. Transfer cooked fry breads to a wire rack set over a baking sheet or to paper towels to drain briefly. Keep warm in a low oven (200°F / 95°C) if needed while finishing remaining batches.
10. Brush each warm fry bread lightly with melted butter (if using), place on a serving plate, and drizzle generously with warmed South Dakota honey. Dust with powdered sugar and/or a sprinkle of cinnamon if desired.
11. Serve immediately while warm and puffy. Fry breads are best eaten the day made.