Sure! Eskimo Donuts—also known as Alaskan fry bread or Native fry bread donuts—are a delicious traditional treat with crispy outsides and soft, fluffy insides. They’re often made quickly with pantry ingredients and fried until golden brown. Here’s a classic full recipe:
Eskimo Donuts (Alaskan Fry Bread Donuts)
Ingredients:
4 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
2 tablespoons sugar (optional, for slightly sweet dough)
1 ½ cups warm water or milk (adjust as needed)
2 tablespoons vegetable oil or melted shortening (optional, for softer dough)
Oil for frying (vegetable, canola, or shortening)
Optional Toppings:
Powdered sugar
Cinnamon sugar
Honey or syrup
Jam or jelly
Instructions:
Mix the dry ingredients:
In a large bowl, combine the flour, baking powder, salt, and sugar.
Add wet ingredients:
Make a well in the center and gradually add the warm water or milk, and oil if using. Mix until a soft dough forms.
Knead the dough:
Turn the dough onto a lightly floured surface and knead for about 3–5 minutes until smooth. The dough should be soft but not sticky. Let rest for 15–20 minutes.
Shape the donuts:
Divide the dough into golf ball–sized pieces. Roll each piece into a ball, then flatten slightly and poke a hole in the center (like a classic donut). You can also flatten them without holes for a “fry bread” style.
Heat oil:
In a deep skillet or pot, heat about 2 inches of oil to 350°F (175°C).
Fry the donuts:
Carefully drop the shaped dough into the hot oil. Fry 1–2 at a time, turning once, until both sides are golden brown (about 1–2 minutes per side). Drain on paper towels.
Serve:
Enjoy warm! Sprinkle with powdered sugar or cinnamon sugar, or drizzle with honey or jam.
Tips:
Don’t overwork the dough—gentle kneading keeps the donuts fluffy.
If the oil is too hot, the outside will burn before the inside cooks—use a thermometer if possible.
These are best enjoyed fresh, but they can be reheated in the oven.
