Sweet Bread Pockets - flour

Method

• Combine 1 1/4 cups flour, sugar, baking powder and salt in medium bowl.
• Gradually mix in enough water to form moist but not wet dough.
• Turn out dough onto floured surface and knead until smooth, sprinkling with more flour or moistening with more water by teaspoonfuls if necessary, about 10 minutes.
• Wrap dough in plastic.
• Let rest at room temperature at least 30 minutes and up to 1 day.
• Pour oil into heavy medium saucepan to depth of 1 inch and heat to 350F.
• Roll out dough on lightly floured surface to 1/8-inch thickness.
• Cut into 1 1/2-inch squares.
• Working in batches, fry dough until puffed and golden brown, turning occasionally, about 2 minutes.
• Using slotted spoon, transfer fritters to paper towels and drain.
• Sift powdered sugar over fritters.
• Serve with more powdered sugar and honey, if desired.