Divide each loaf of thawed bread dough into three or four even sections. Flatten the sections of dough out as flat as you can make them. Cover them and place them in a warm dry area to rise for 30 minutes.
Pour oil into a large, deep pot and place over medium heat with a thermometer to monitor the heat. Allow to warm to 350°F. Do not allow the temperature to pass 375°F for canola oil. See What Is An Oil’s Smoke Point for details.
Once the oil is around 350°F, take one of your flattened pieces of bread dough that has had a chance to rest for 30 minutes and carefully add it into the hot oil. WARNING be very careful because the oil can easily burn you. To be safe, we recommend using tongs or a spatula to gingerly place the dough into the oil without splashing it.
Allow the bread dough to cook until it is golden in color on each side. Once the bottom is golden, flip and allow the remaining side to cook until it is golden.
When both sides appear to be golden in color, remove the cooked bread dough from the oil, using tongs, and place it on a plate lined with a paper towel. Allow it to rest for a moment, before moving it to a clean plate and adding your desired toppings. Serve immediately and enjoy!
What Is An Oil’s Smoke Point linkUse extreme caution when working with hot oil. Be very careful to avoid burning yourself. Also, be very aware of the temperature of your oil. You will want to be careful to maintain your temperature as you cook, but not overheat your oil, as it will catch on fire if it is too warm. Please note that if a grease fire does occur, you will want to use a fire extinguisher, or baking soda to put it out. Do not use water. In extreme cases, the fire department will need to be called. However, if you carefully monitor the oil temperature, you will be able to cook these without any mishaps.