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A Christmas Morning Treat

There are no Carbs on Christmas Morning: The Tale of the doughboys - with recipe

Diane Lilli

Growing up in Providence, Rhode Island, I was treated to many local foods that I can't find here in New Jersey or New York.
Clam Cakes, Del's Lemonade, Grinders (hot and always with bubbling cheese) are all childhood favorites of mine. But one of favorite treats are doughboys, which are truly so easy to make they really can be made any day of the week.
But, with white dough (and flour) and plenty of sugar, I figure it's best served on special occasions.
My mother used to create these lovely doughboys into shapes like little men or reindeer or snowmen when I was just a little kid, and you can do the same.
Here is a simple recipe for an outstanding decadent delight!


Dough (you can buy this at any bakery or pizzeria)
Olive Oil

How to prepare
Cut up dough into 4 squares, then cut in half again.
Take a square and shape it using a cookie cutter or create a round or oblong shape. It should be on the thin side but not transparent.

Heat the olive oil in your flat pan. Wait until it's hot.
Place the dough boy carefully into the pan, and be careful not to get burned. I usually cover the pan with oil and do NOT deep fry.

Cook a few minutes, until the bottom in golden brown. Flip, cook more and take out carefully, placing on a paper towel.

Serve hot and add some sugar on top right before serving.



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