Conference turris::cooks

    I know this is cheating, but my family has used it for years.
    Pillsbury's Hot Roll Mix.
    It can be used for a number of things that you want a basic bread
    recipe for. At Christmas time I use cookie cutters to cut the fried
    dough. When the children were young they thought that was neat.
    

    

   I have wonderful memories of fried dough...Saturday mornings Mom
   would bake bread, but would always put some dough aside to make
   'do-flickers', as my grandfather called them, for lunch.  I have 
   no idea where the name came from, except that as a young man he 
   worked in the lumber camps of northern Maine and may have picked it 
   up there. Anyway, properly made do-flickers are made by stretching 
   portions of bread dough into pancake sized disks and pan frying them 
   in melted shortening (these are *not* deep-fried) until brown and
   crisp on each side. The inside should be light, not doughy, so be
   sure to cook them enough.  The bread dough used should be a good milk-
   based bread, and if the dough is covered and refrigerated overnight, 
   the  do-flickers are even better --- the dough develops a more yeasty
   flavor and the dough dries out slightly on the outside which gives
   the fried dough a crustier outside.  I used to *love* these, spread 
   with butter and served with a steaming mug of cream of tomato soup.


   Brian

    re .3
    My grandmother used to make them that way, also (not deep-fried)
    out of white-bread dough.  We would eat them for brunch with syrup
    and butter.  Yum!

    A quick and easy approach is to purchase the frozen bread dough.
    Let thaw and rise, break off the size you need, and deep fry.
                     

    Another easy way to make "donut holes" is to get the canned
    refrigerator biscuits, cut each biscuit into 1/4ths, deep fry them,
    and then roll them in cinnamon and sugar.

    Growing up, my aunt would go to the Italian bakery and buy a bag
    of fresh dough.  Her specialty was to put "surprizes" inside of
    the dough.  I can remember her putting anchovies and other little
    pieces of meat inside.  It was the treat on Sunday evenings.

     In northern Maine, where my grandfather grew up, they made a
     fried breakfast bread that is very similar to doughboys, but
     was called a `do-flicker'.  Here's the recipe:
     
          1. Make a batch of homemade bread dough (a milk-based yeast 
          bread)
          
          2. In a large cast iron frying pan melt 3-4 Tablespoons 
          shortening.  When hot, add pieces of bread dough which have 
          been stretched and flattened into  4-5 inch round disks.  Fry 
          over medium-high heat until well browned on both sides, 
          adding more shortening as needed. (Use a knife to check for
          a non-doughy center before removing from pan)
          
          3. Serve hot with butter.
          
     These are even better if the dough has spent some time in the
     refrigerator in a bowl covered with plastic wrap.  The dough
     develops a more yeasty flavor and the outside dries out a bit
     forming crunchier spots when fried.  My mom used to make a huge
     batch of bread every Saturday and I used to *love*  having these 
     for lunch with a steaming mug of tomato soup.  They are thicker
     and denser than the carnival variety, and I have never tried them
     with sugar/cinnamon on top, but I'm sure they would be good that
     way.
          

    
    re: .1
    		A doughboy is another name for fried dough.
    
    							Kimberly.....

    My mom used to make doughboys on Fridays during Lent when I was
    small.  She always bought the dough from a bread bakery and fried
    them in oil.  I like them with lots of sugar sprinkled on them,
    but you can also use cinnamon and sugar, jelly, honey, maple syrup
    and anthing else you can think of.  They're usually delicious.
    
    Cathy

    Another easy way to make them is use the biscuits you buy in a store
    from Pillsbury (the ones with the dough boy on them).  Cut them
    into 1/4 and fry in oil until golden brown.  Sprinkle powdered sugar
    on them.  Serve hot!
    
    Linda

    Re: the packaged biscuits - if you prefer the traditional doughnut
    shape, just poke your finger through the middle and stretch apart
    to make a hole in the middle.  Roll in cinnamon & sugar.
    
    

    I've always used the leftovers from my YEAST pizza dough recipe
    and fried them in oil and top with whatever. It must be a yeast
    recipe otherwise you'll have fried unleavened bread. 

    
    Aren't they also called elephant ears??
    
    

     Re: .8

     There's a french dish very similar to these called 'Oreille de
     Cochon' (which translates to Pig's Ears) which, I believe, are
     served drizzled with honey and cinnamon.
     
     BAH 
                   

    I have made fried dough (doughboys) several time using frozen bread
    dough. Just thaw and cut small pcs. flatten them out and drop then
    in hot oil.  You can also buy bread dough not frozen and freeze
    what you dont use.   I like mine with sugar and cinnamon
    
    

    Have you ever heard of making them with Pillsbury dough?
    
    We have made them many times.  It's really easy.  When you get the
    dough, it's already sliced up, so all you have to do is put a hole
    in the middle, (or twist the dough since you want it that way) and
    drop them in a deep pan full of hot oil.  (I'm sure if you have
    a deep fryer, you could use that.)  Keep them in there until they're
    a light tan color.  Take them out and sprinkle whatever you like
    on them.  Powdered sugar is my favorite.
    
    They're really quick and easy.  If you don't like them, at least
    you haven't gone through the trouble of making the dough from scratch.
    
    Try it.  I haven't heard any complaints about it yet.
    
    As a matter of fact, though, I think that the recipe is actually
    on the back of the dough tube.  Really, give it a try.  As Grandma
    always said, "Try it!!  You'll like it!!"
    
    Good Cooking!!
    
    -Nicole