Tangle Britches(An Old York County, Pa Recipe)
Tangle Britches are crispy, tangled fried dough strips from York County, PA, featuring a hint of cinnamon and a sweet dusting of powdered sugar or a drizzle of molasses. Perfect as a nostalgic treat or festive snack, they offer a delightful crunch and warm, comforting flavors that appeal to all ages.
Ingredients
Instructions
- Cream together the butter and sugar.
- Add beaten eggs, then sift in cinnamon and enough flour to make a stiff dough.
- Roll out the dough very thin on a floured board to about 1/8 inch thick.
- Cut into rectangular pieces measuring 3 x 5 inches.
- Make 5 lengthwise cuts in the dough, 1/2 inch apart and 4 1/2 inches long, keeping the rectangle intact.
- Fry in hot, deep fat at 360°F for 2 minutes or until they bob up to the top of the oil.
- When dropping into the fryer, lift the first, third, and fifth strips upward.
- Let the second, fourth, and sixth sag downward to create tangled strips during frying.
- Dust with powdered sugar or dribble molasses over them and serve hot.
Tips & Substitutions
For best results, ensure your butter is softened but not melted to create a light texture. If you're out of cinnamon, nutmeg can be a good substitute. When frying, keep the oil at a consistent temperature to avoid soggy pastries; a thermometer is helpful here. You could also experiment by adding vanilla or almond extract for extra flavor.
Serving Suggestions
Serve Tangle Britches warm, dusted with powdered sugar or drizzled with molasses for a delightful treat. They pair beautifully with a cup of coffee or tea. For a full meal experience, consider serving them alongside Stove Top Sweet Potatoes for a comforting, sweet balance.
Storage & Reheating
Store any leftover Tangle Britches in an airtight container at room temperature for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 5-7 minutes to regain their crispiness. Avoid microwaving as it may make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Tangle Britches(An Old York County, Pa Recipe) contains roughly 435 calories, with 6g protein, 67g carbohydrates, and 17g fat. It is a good source of vitamin C (16% of the Daily Value), calcium (15% of the Daily Value), and protein (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use margarine instead of butter?
While margarine can be used, it may alter the flavor and texture of the Tangle Britches. Butter adds richness and a distinct taste that is hard to replicate. If you choose to use margarine, opt for a stick variety for better results.
What if my dough is too sticky?
If your dough is sticky, gradually add more flour, a little at a time, until it reaches the desired stiff consistency. Ensure you're rolling it out on a well-floured surface to prevent sticking while cutting and frying.
Can these be baked instead of fried?
Yes, you can bake Tangle Britches for a healthier option. Preheat your oven to 375°F and place the cut pieces on a lined baking sheet. Bake for about 10-12 minutes or until golden brown, although they won't have the same crispy texture as fried ones.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).