2 Mix on low speed until a cohesive (but still shaggy) dough forms, 3-4 minutes. Add 1½ teaspoons softened, unsalted butter, and continue mixing on low speed until dough is smooth and elastic, 8-10 minutes more. Cover the bowl tightly with plastic wrap, and set aside to rest at room temperature until dough is relaxed and slightly puffed, about 1 hour.
3 Lightly flour a clean work surface and turn the dough out onto it. Divide the dough into 5 pieces (about 1¼ ounces each) and roll into balls. Cover with plastic wrap, and set aside to rest for 1 hour more.
4 About 15 minutes before frying the dough, fit a deep-fry thermometer on a heavy-bottomed pot and add canola oil to a depth of 2 inches. Place over medium-high heat and cook until the oil reaches 355°F. Meanwhile, use a rolling pin to flatten each ball of dough into a 6-inch disc.
5 Fry the discs one at a time, turning once as they cook, until evenly golden, 3-3½ minutes total. With a pair of tongs, carefully transfer the bread to a paper-towel-lined baking sheet to drain while you continue frying the remaining discs.
