1 pkg. (¼-oz.) yeast¼ 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
GLAZE:
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.
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.
ReplyDeleteThey 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.