Fried dough (Grandma's fry bread recipe)

To Make The Puff Dough

1. Add the yeast to a large bowl and stir in the water.  Let the yeast dissolve and bloom for a few minutes. 
2. Add the shortening and swish and break it apart in the water with your fingers.
3. Stir in the sugar and salt until dissolved.
4. Add flour a little at a time, kneading with your hands until the dough is smooth and elastic. Form the dough into a ball.
5. Lightly grease or oil a large bowl with vegetable shortening and place the dough in the bowl.  Flip the dough once or twice so it gets a light coating of grease (this prevents it from forming a "skin". Cover the dough with a clean dish towel and place in a draft free area to rise. (I usually stick it in a cold oven).
6. Let the dough rise for 2 hours or overnight.

MAKE A TESTER:

1. Place a wide, deep cast iron skillet or dutch oven over medium high heat and add about 2 inches of vegetable oil or Crisco. Heat the oil to about 350°-375°. 
2. Carefully place the dough into the hot grease. This is your tester-- and it will determine if your oil is hot enough. If the oil rapidly bubbles around the dough it should be the right temperature.
3. Pinch off a dime-sized piece of dough and stretch it, so that it's very thin (about 1/4").  
4. Cook the tester for about 1-2 minutes until golden on the bottom, then flip it and cook an additional minute.  The bread should be crisp and golden.  You can eat this piece to determine if the oil should be hotter or if it's just right.

FRY THE YEAST DOUGH:

1. Line a sheet pan with several layers of paper towels and set near the pan of oil. Pinch off a golf ball sized piece of dough and flatten it to a disc in your hands. Hold the edges of the dough and work it in a circle to stretch and enlarge the circle until it's about 3" to 4" in diameter.
2. Carefully place the puffs into the oil (away from you to prevent splashes and burns).
3. Fry for 1 to 2 minutes until golden, flip over and continue to cook for another minute or so until the puffs are crispy and golden. 
4. Depending on the size of your pan, you can make 3-4 at a time.
5. You can also keep them in a warm oven and serve all at once, but they're really best served immediately.
6. Transfer the fried dough to the paper towel-lined sheet pan, continue to fry in batches, and keep the fry bread warm in a low oven until you're ready to serve -- or if you're like my family... keep making them as they're being snatched off the tray.