Simple Doughnut balls
Doughnuts Balls are such a delicious treat food.
These simple doughnut balls are fried until golden brown then rolled in sugar. A perfect little bite and so much easier than making regular doughnuts.
I really don’t think you can beat the traditional doughnut from the doughnut van – coated in cinnamon sugar and eaten warm from a paper bag. Just like in Venice during carnevale when frittelle are eaten in great quantities!
Actually I just had one on the weekend at our annual town festival. Mums and dads were fundraising for a local high school, selling hot doughnuts for 50 cents each. A bargain!
I know there are plenty of options of gourmet doughnuts from the many franchises though not in our regional area in North Queensland. In fact, on the flights from the capital city of Brisbane, many cradle boxes of fancy doughnuts as gifts for family and friends.
These Doughnut Balls.
This recipe is nothing like those doughnuts. In almost every country on earth, cooks and bakers fried dough and it quickly became that region’s doughnut. From Holland to Africa to Italy, fried dough is a much loved dessert.
Everyone who sampled these, said their grandmother or nonna made the same type of doughnut. They all had warm, fuzzy feelings about THEIR doughnuts.
Simple Doughnut balls
Ingredients
- 3 cups (375 g) all-purpose flour
- 2 ¼ teaspoons active dry yeast
- ⅓ cup (66 g) white granulated sugar
- ½ teaspoon salt
- ½ teaspoon freshly grated nutmeg
- 1 – 1 ½ cups (240ml – 360ml) warm water
- vegetable oil for frying
- whitel granulated sugar for coating
Instructions
To make the dough
- In a bowl, mix together flour, yeast, sugar, salt, and nutmeg. Stir in one cup of warm water. This should be a wet dough, so you may need to add more water.
- Beat with a wooden spoon for 5 minutes.
- Cover with plastic wrap and allow to rise at room temperature for 1 ½ hours or until bubbly and well risen.
To fry
- Heat oil in a deep frypan (or deep-fryer). Heat to 360ºF (180ºC). Line a baking tray with paper towels. Place sugar for coating in a shallow bowl.
- Use two teaspoons to form balls and carefully scrape the dough into the hot oil using a teaspoon.
- Cook for 5 to 7 minutes or until well browned and cooked through. Test by cutting one in half to make sure. Watch the doughnuts carefully so that they don't burn.
- Remove from oil and drain on paper towels before tossing in the sugar.
- Best eaten fresh.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
Just a question, when you make this recipe, on average how many doughnut balls do you make?
Lewis, if made according to the recipe (that is using a teaspoon for each dough ball) it will make approximately 45 doughnut balls.
they need to rise so long before u cook them l would not think so
That’s the recipe, Rhonda. The rising time may depend on how cool or warm your room temperature is. It will take between 1-2 hours to rise and bubble sufficiently. Yeast doughs are like that. Hope you try them! These are delicious!