Prep 15 mins
Cook 15 mins
This has been a Christmas morning tradition in our home for the past 43+ years. It is so easy and one that the family wouldn't want to be without. Serve it with butter and confectioners sugar, or maple syrup if you choose. Whatever way--they are yummy! By the way, my grandmother used to raise dough every Friday night for baking bread on Saturday and in the morning would snip off a little bit and fry them for my mom as a treat. I tried the homemade bread dough, and although it was good, I like the frozen bread dough better and my mom agreed.
- 2 loaves frozen white bread dough
- cooking vegetable oil
- cooking spray
- Spray a large platter or bowl with cooking spray.
- Place the two frozen loaves on the platter or bowl and cover with plastic wrap that has also been sprayed (the spray will help the dough not to stick as you are cutting it off in the morning).
- Place in an unheated oven, out of the way of drafts, about ten hours before you want to fry it.
- In the morning, place the vegetable oil in a heavy pan about three inches deep.
- Heat the oil on medium high so that when a very small piece of dough is dropped in the oil, it sizzles.
- With a very sharp knife, slices off hunks of dough about the size of small baseball and pull them slightly so that they stretch out.
- Place in hot oil and brown on one side and then turn with fork and brown the other side.
- When done, drain on paper towels and repeat the process.
- Serve hot with butter (and I like a little salt on them), sprinkle with confectioners sugar.
- You may also try cinnamon and sugar or maple syrup.
We have always called these "dough-bellies". They are so good, they are dangerous! It works with canned biscuit dough, too. Although, yeast bread dough is ALWAYS better. Also, we don't "pull them slightly" to stretch them out. We stretch as thin as possible to create pockets that are crispy on the outside and hollow in the middle - surrounded by the tender bread, there is not a better combination of texture and flavor. Melted butter is a must.
I have made these for years, used to make my own dough, now I use rohdes frozen dough, make into balls slightley smaller than baseball. Then I take ball into both hands stick both middle fingers all the way through dough and pull out to stretch dough lightly turn and stretch again and again till it looks like a donut. Pop in hot oil till golden brown take out put on paper TOWEL pat dry spread with real butter serve warm. Thank's for the memories. I think I will make some tonite, thanks again
This is comfort food for me: my dad used to make these every now and then as I was growing up, and I recently talked him into making them again while I was visiting. We always sprinkle them with salt just as we're taking them out of the oil to drain, and serve with warm marinara sauce.