Fried Bread Dough
- Ready In:
- 30mins
- Ingredients:
- 3
- Serves:
-
6
ingredients
- 2 loaves frozen white bread dough
- cooking vegetable oil
- cooking spray
directions
- 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.
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Reviews
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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.
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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
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Must be a New England thing! I grew up in New England and we also have fried dough each Christmas morning (46 years so far). All of us, no matter where we have wandered off to, keep the tradition alive for our children. I keep a jar of beach plum jam tucked away so I can slather it on my pieces on Christmas morning, a taste of home for sure.
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RECIPE SUBMITTED BY
Mimi in Maine
Winthrop, 58
<p>John 3:3 <br />Psalm 91 <br /><br />We are born-again Christians and love the Lord Jesus Christ with all our being.? We attend a small Christian and Missionary Alliance church in our town.? <a href=http://www.cmalliance.org>http://www.cmalliance.org</a><br /><br />My family consists of my husband who was a microbiologist but is now retired, two children (daughter and son), four grandchildren, and soon to be two great grandchildren, a girl and a boy. I homeschooled my oldest granddaughter up to a senior in high school. She is now 29 years old. My oldest grandson, who is now 25; my youngest grandson, age 20; my youngest granddaughter is in seventh-grade. Our oldest granddaughter blessed us with our first great granddaughter and soon to be great grandson.? She is the cutest little one.? I love them all. <br /><br />Hosta is my favorite plant, the only plant I own. I now have 123 varieties and they all have names. I add to them each year. I love to do cross stitch, paint, scrapbook, and rubber stamping. <br /><br />I have a rare genetic lung disase called Alpha-1 Antitrypsin Deficiency (Type ZZ) that most people have not even heard about. Most doctors may have heard of it but don't know an awful lot about it and so many times it goes misdiagnosed. Feel free to z-mail me if you want to know more about it or go to the website?<a href=http://www.alphaone.org/>http://www.alphaone.org/</a></p>