I didn't expect the dough to rise so fast, so my oven overflowed and now has dough everywhere, but I was able to rescue enough of it to still make the pies.
I think they would be better next time if I can get my oil hotter. I have a tiny electric pot that only got up to 150 C, and the dough seems to have absorbed a lot of oil. Any tips on frying yeast dough like this?
by Ok_Trouble_731