My mother made bread nearly every week. Often she would set aside part of the dough to fry. We called them "scones." She served them hot, slathered with melting butter and with warm maple syrup poured over them.
She fried them in a frying pan in hot oil, not that much different than making raised, glazed donuts. With four teenage sons and a caboose of a daughter, she made prodigious amounts.
She would have loved to have had a bread machine. With a bread machine, she could have used the dough setting and have had dough to fry with a little work.
