Spiced Doughnut Balls

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    Spiced Doughnut Balls

    Recipe photo: Spiced Doughnut Balls
    1

    Spiced Doughnut Balls

    (54)
    50min


    53 people made this

    About this recipe: The western world's favourite snack is yours with this easy to follow recipe. Just like chapati, you can make the dough the night before, cover and keep in the fridge overnight. That way, all you have to do is heat oil, fry and serve. Serve warm with vanilla ice cream for a comforting snack.

    Ingredients
    Serves: 8 

    • rapeseed or vegetable oil for frying
    • 275g plain flour
    • 4 tablespoons sugar
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground mace or allspice
    • 1/2 teaspoon ground cinnamon
    • 175ml low fat milk
    • 4 tablespoons rapeseed or vegetable oil
    • 1 egg, lightly beaten
    • 200g sugar
    • 1 teaspoon ground cinnamon

    Directions
    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Heat oil in deep pot.
    2. In a large bowl, mix flour, 4 tablespoons sugar, baking powder, salt, mace and 1/2 teaspoon cinnamon. Create a well in the centre of the mixture, and pour in milk, oil and egg. Thoroughly stir into the mixture.
    3. In batches, drop the mixture by rounded teaspoonfuls into the hot oil. Fry on all sides, 2 to 4 minutes, until golden brown. Drain on kitchen roll.
    4. In a plastic bag, mix 200g sugar and 1 teaspoon cinnamon. While still warm, place balls a few at a time into the bag, and toss to coat.
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    Reviews and Ratings
    Global ratings:
    (54)

    Reviews in English (43)

    by
    20

    I never liked cake doughnuts but since I had a pot of oil to use I decided to try this recipe. These are the lightest cake doughnuts I've ever made. We LOVE them! I used pumpkin pie spice and cinnamon in mine. After mixing I let the dough sit in the bowl for 15 minutes before deep frying so the BP could work. The dough was nice and puffy even raw. Instead of dropping spoonfulls in the hot oil I wet my fingertips slightly and gently pulled the dough flat-ish. Much easier to cook this way. Not only do they stay turned over when you turn them, but you can be sure the insides won't be doughy like fat golf balls can be. I dipped them in a very thin glaze. I've already eaten 4!  -  06 Feb 2007  (Review from Allrecipes US | Canada)

    by
    16

    This is the first time that I ever made doughnuts or deep fried ANYTHING. I didn't have a thermometer so I was a little nervous about the oil temperature. I found a couple tips: put a wooden handle in the oil and when bubbles come off of it the oil is ready to go. Make sure that you increase the temperature slowly so you find the minimum temp. at which this happens. It took a little adjusting but it was fairly easy. Also, test a cube of bread...it should brown in about 2 min. I didn't use this method as it didn't seem very logical because bread is dry. I followed the recipe almost exactly (I substituted pumpkin pie spice for the mace) and found it a little sticky to form into balls, but they tasted so good that I am hesitant to change anything. Make sure that your ball sizes are close to a teaspoon or slightly smaller; they puff in the oil. Basically, these were a cinch to make, quick, and tasted delicious! Thanks for an easy recipe!!  -  12 Dec 2009  (Review from Allrecipes US | Canada)

    by
    12

    I made these the other day when I had a craving for spice donuts. I used cider instead of milk and they came out great.  -  17 Oct 2001  (Review from Allrecipes US | Canada)

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