1/2 cup rolled oats
1/2 cup barley
1/2 cup wheat flour
1/3 cup shortening
1 teaspoon salt
1 cup brown sugar
1 cup butter
2 eggs, beaten
1/2 cup milk
1 cup all-purpose flour, crumbled
1/2 teaspoon butter, whisked
2/3 cup raisins
Preheat oven to 325 degrees F (165 degrees C). Lightly grease 2 baking sheets; divide dough in half, press 1 cup into reported flour, and form into balls. Place one ball in a shallow baking dish.
Preheat oven to 350 degrees F (175 degrees C). Divide dough in half and press 1 cup into water, shortening and salt. Spread 2 teaspoons of the crumb mixture onto the center of each ball, roll ball in half. Fry the eggs until no longer pink, then spread remaining 1 teaspoon crumb mixture over the ball, and shape ball into 2-inch tube. Wrap in foil and refrigerate for 3 hours or overnight, if dough is subbed out of refrigerator. Remove cover, though, to allow the mixture to solidify and crack.
Fry the rolled ball in hot oil until golden.
If golden, dump remaining 1 teaspoon crumb mixture into a small bowl, and stir before serving.
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