Spells & Bells

Spells & Bells are an old-fashioned holiday treat that crosses a cookie with fried dough. The cream-enriched dough, leavened with both yeast and baking powder, rolls out smooth and gets cut with Christmas cookie cutters into bells, stars and trees before it ever meets the heat.

Instead of baking, the shapes drop into hot oil and fry until golden and puffed, crisp at the edges and pillowy inside. That double leavening is the secret to their lightness: yeast lends a faintly yeasty depth, and baking powder gives an extra lift in the fryer.

Finish them however you like, with a toss in sugar while still warm, a drizzle of glaze, or plain alongside coffee. They make a fun Christmas project for kids who want to wield the cutters.

Kitchen Tips

• Keep the oil at a steady temperature. Too cool and the dough soaks up grease, too hot and the outsides brown before the centers cook.
• Roll the dough evenly, about a third of an inch, so the shapes fry through without burning.
• Fry in small batches so the oil temperature doesn’t crash when the dough goes in.
• Sugar them while they’re still warm so it clings, and save any glaze for after they’ve cooled slightly.

Variations

• Dust with cinnamon sugar instead of plain for a churro-like finish.
• Add a little lemon or orange zest to the dough for brightness.
• Drizzle with a vanilla or almond glaze and festive sprinkles.