Steps
- Divide 450g of risen white bread dough into roughly 60g pieces. Flatten into 4in / 10cm rounds about ½in / 1cm thick. Rest on a floured surface for 15-20 minutes.
- Heat ½in / 1cm of canola oil to 275°F / 135°C in a large skillet over medium-low heat. Fry in batches for 4-5 minutes per side, until golden and cooked through.
- Drain briefly on a rack and finish with butter and fancy molasses.