These were a traditional breakfast whenever Mum made buns. Mum used to save a batch of fresh dough from making buns the day before. See "Mum's Buns & Cinnamon Bun" recipe.
I tried the frozen bread dough, thawed and risen and it worked ok), but try the traditional method with fresh dough sometime to get the original yummy flavour I remember.
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- leftover bread dough or made especially for this recipe
1In a large skillet heat enough lard (yes, lard! ) to give a good layer in the pan when melted. The lard must be HOT.
2Take some bread dough and roll it out on a board or countertop to a thickness of about ½ to ¾ “.
3Just use a sharp knife and slice the dough into strips that will fit into your frying pan (about 2” wide and 4 - 6“ long) Score each strip 3 or 4 times to allow it to breath while frying.
4Fry bread dough in HOT lard on both sides till golden. This doesn't take long, maybe a couple of minutes. Keep an eye on it so it doesn’t burn. The dough should be floating similar to a deep fry, not resting on the bottom of the pan.
Replenish lard with every few batches to maintain levels.
Remember - HOT lard deserves respect and watchful eyes!
5Serve with golden corn syrup or pancake accessories. MMMMMM very yummy and extremely filling.
6Mum would stand at the stove and continually make these until everyone was "FULL" lol She was making them for 7 and everyone would get 4 - 6 (or more). Then she would sit down and have hers :)
She always kept enough dough aside when making buns to make these as well. xo