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. NB: Nutritional information does NOT include quantity of oil used. This will vary slightly. Please use your own judgement.
Author: adapted from A Baker's Odyssey by Greg Patent
2 1/4teaspoonsactive dry yeast
1/2teaspoonfreshly grated nutmeg
1 - 1 1/2cupswarm water
vegetable oil for frying
granulated sugar for coating
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 for 1 1/2 hours or until bubbly and well risen.
Heat oil in a deep frypan (or deepfryer). Heat to 180C/360F. Line a baking tray with paper towels. Place sugar for coating in a shallow bowl. Use two teaspoons to form balls and carefully place in the hot oil. Cook for 5 to 7 minutes or until well browned and cooked through. Watch the doughnuts carefully so that they don't burn. Remove from oil and drain on paper towels before tossing through sugar. Best eaten fresh.