Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 1 hour. Let it come to room temperature slightly before frying.
BREAKFAST
New Zealand Fried Bread with Golden Syrup and Butter
This recipe brings a taste of New Zealand to your breakfast table with fluffy fried bread, traditionally served with a generous drizzle of golden syrup and a dollop of butter. It's a comforting and satisfying start to any day.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, whisk together the all-purpose flour, baking powder, and salt.
02
Add the milk and 2 tablespoons of vegetable oil to the dry ingredients. Mix with a spoon until a shaggy dough forms, then knead lightly for 1-2 minutes until just combined. Do not overmix.
03
Divide the dough into 8 equal pieces. On a lightly floured surface, flatten each piece into a round or oval shape, about 1/4 inch thick.
04
Heat about 1 inch of vegetable oil in a large skillet or deep pot over medium-high heat until it reaches 350°F (175°C). Carefully place 2-3 pieces of dough into the hot oil, ensuring not to overcrowd the pan.
05
Fry the bread for 2-3 minutes per side, or until golden brown and puffed up. Remove with a slotted spoon and place on a plate lined with paper towels to drain excess oil. Repeat with the remaining dough.
06
Serve the warm fried bread immediately, drizzled generously with golden syrup and topped with a pat of unsalted butter.
About This Recipe
This recipe brings a taste of New Zealand to your breakfast table with fluffy fried bread, traditionally served with a generous drizzle of golden syrup and a dollop of butter. It's a comforting and satisfying start to any day.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can add a pinch of cinnamon or nutmeg to the dry ingredients. Ensure your oil is at the correct temperature for best results; too cool and the bread will be greasy, too hot and it will burn before cooking through.
Easy Substitutions
If golden syrup is unavailable, maple syrup or honey can be used as a substitute, though the flavor will be slightly different. Any neutral oil can be used for frying. For a dairy-free version, use plant-based milk and butter.
Storage & Reheating
Fried bread is best enjoyed fresh. If you have leftovers, store them in an airtight container at room temperature for up to 1 day. Reheat gently in a dry skillet over low heat until warmed through.
Serving Suggestions
Serve alongside a cup of hot tea or coffee for a traditional New Zealand breakfast. It also pairs wonderfully with fresh fruit, such as sliced bananas or berries. For a more savory twist, serve with bacon and eggs, using the fried bread to soak up the runny yolk. A sprinkle of powdered sugar can also be added for extra sweetness.
Common Mistakes
Overmixing the dough can lead to tough fried bread; mix just until combined. Frying in oil that isn't hot enough will result in greasy, dense bread. Frying in oil that is too hot will burn the outside before the inside cooks. Overcrowding the pan lowers the oil temperature, leading to uneven cooking. Not draining the fried bread on paper towels can leave it oily.
Frequently Asked Questions
What is golden syrup?
Golden syrup is a thick, amber-colored inverted sugar syrup, popular in the UK and New Zealand. It has a rich, buttery caramel flavor.
Can I bake this instead of frying?
While you could bake a similar dough, it would not be 'fried bread' and would have a different texture. Frying is essential for this recipe's authentic character.
How do I know the oil is hot enough without a thermometer?
You can test the oil by dropping a small piece of dough into it. If it sizzles and floats to the top immediately, the oil is ready. If it sinks or doesn't sizzle, it's not hot enough.
MORE TO KNOW
New Zealand fried bread, often called 'rewena parāoa' when made with a potato starter, is a staple in Māori cuisine and a beloved comfort food throughout the country. This simplified version captures the essence of the dish, offering a quick and easy way to enjoy its unique texture and flavor. The key to perfectly puffed fried bread is not to overwork the dough and to maintain a consistent oil temperature during frying. The baking powder creates a light, airy interior, while the hot oil crisps the exterior beautifully.
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