1 pkg. (¼-oz.) yeast
¼ cup warm water (110*-115*)
1 cup warm milk (110*-115*)
¼ cup butter, softened
¼ cup sugar
½ t. salt
1 egg
3-3¾ cup all purpose flour
Oil for deep fat frying

1¼ cups confectioners’ sugar
1 T. brown sugar
1 T. water
½ t. vanilla
Dash of salt

In a large bowl, dissolve yeast in warm water. Add milk, butter, sugar, salt, egg and 2 cups flour. Beat until smooth. Stir in enough flour to make a soft dough.

Do no knead. Place in a greased bowl, turning to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface and roll into a 12’x8’ rectangle. Cut into 3’x1’ rectangles. Place on greased cookie sheets. Cover and let rise in a warm place until doubled in size, about 30 minutes.

In an electric skillet or deep fat fryer, heat oil to 400*. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Combine glaze ingredients and dip tops in glaze while warm. Repeat with remaining doughnuts. Or you may prepare and use a glaze of your choice. Chocolate glaze is a traditional topping in Northeast Arkansas where I live.


Mountain Mama said...

My aunt Gerty used to make something like this, but her husband was from Nettleton, Arkansas and he called them Shingle Bolts or Rubber Necks.
They were made with a yeast dough and deep fried but had a maple frosting.
I have made them for my family too but we called them maple bars. My boys could sure eat a lot of them.