On Mar 20, 6:45*pm, Cary Walker <Cary.Walker.
> wrote:
> My grandmother, who was of German descent, used to make this wonderfully
> delicious pastry that we called doughgies. I remember that she deep
> fried it in lard in a huge cast iron frying pan. It went in as a flat
> piece of dough and came out as this light and puffy piece of heaven. My
> favorite topping was butter and salt but others would put sugar on it
> too. Oh, my mouth is watering just thinking about it.
>
> Anyway, I have searched high and low on the internet for a resipe for
> this and have only ever found one reference to it ('Uncle Phaedrus,
> Finder of Lost Recipes'
> (http://www.hungrybrowser.com/phaedrus/m0704M05.htm)) but the answers
> given were just for fried dough. Close I think but not a hit. So I was
> hoping someone here might have an idea of what I'm talking about and
> maybe be able to provide a recipe.
>
> Anyway, thanks for any help you guys can give me.
>
> --
> Cary Walker

I think what you are describing are Beavertails/Canadian doughnuts
with and savoury toppings. I saw these featured in a BBC video news
item just yesterday. You will see them at the end of this video.

http://www.bbc.co.uk/news/world-us-canada-12789701

Here is one recipe for them:

Beavertails

Ingredients:
½ cup warm water
5 teaspoons active dry yeast
1 pinch of white sugar
1 cup of warm milk
1/3 cup of white sugar
1 ½ teaspoon salt
1 teaspoon vanilla extract
2 eggs
1/3 cup vegetable oil
5 cups whole wheat flour
1 quart of oil for frying
2 cups white sugar
touch of cinnamon

Directions:


In a large bowl, stir together the yeast, warm water and the pinch of
sugar. Let stand until it is a slightly foamy (approximately 5
minutes). Then add the other 1/3 cup of sugar, milk, vanilla, eggs,
oil and salt. Stir it all until it is smooth. Mix in about half of the
flour and continue stirring it. Gradually add more flour.

Turn the dough onto a floured surface when it is firm enough. Knead
for approximately 6-8 minutes. Add more flour if you need it to form a
firm elastic dough. Place dough in a greased bowl and cover.

Let dough sit covered until it rises and doubles (approximately 35-45
minutes). Lightly deflate the dough and pinch off a piece the size of
a golf ball. On a floured surface use a rolling pin to roll out the
small ball of dough into an oval shape. Put it aside and cover it with
a tea towel while you continue to do the same with the remaining
dough.

Heat approximately 4 inches of oil in either a deep-fryer (375
degrees) or a wok or a Dutch oven. Before placing the flattened dough
into the oil, stretch them into ovals and thin them and enlarge them
(to resemble the tail). Place the tails in the oil one (or two) at a
time. Fry in the oil, turn them once until the tails are a deep brown.
This process usually takes about 1 to 2 minutes per side. Carefully
remove the tail from the oil and let it drain on a paper towel. Place
left over sugar in a large bowl and add the cinnamon. Toss the beaver
tail into the bowl while it is still hot. Shake off any extra sugar
and cinnamon mixture.

You can also add another topping of your choice (i.e. chocolate sauce,
jam, garlic, cheese).

Cherry