Donut Balls
Aperçu
Donut balls are small round doughnuts made from a batter that is mixed and fried immediately, with no proving stage at all. That absence is the whole point of the recipe, and the source draws the comparison directly: unlike puff puff, this needs no resting time. Puff puff is yeast-raised, which means an hour or more of waiting while the dough rises. These use a chemically raised batter, so the time from deciding to make them to eating them is about fifteen minutes. The name has a history worth knowing. Traditionally, doughnut holes were made from the dough cut out of the centre of ring doughnuts, a by-product rather than a product, fried alongside the rings so nothing was wasted. They became popular enough in their own right that they are now made deliberately. They are finished however you like: rolled in sugar, dipped in chocolate ganache, glazed, or filled. **Filed as Worldwide.** This is a Western doughnut recipe rather than an African dish, though it sits close to puff puff, which is genuinely West African and is the better comparison.
Note de Patrimoine AFN
Doughnut holes were originally made from the dough removed from the centre of ring doughnuts and fried alongside them, later becoming a product in their own right. The batter version requires no proving, distinguishing it from yeast-raised relatives such as West African puff puff.
Ingrédients
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Préparation
- 1
Combine flour, sugar, baking powder and salt and mix.
- 2
Cover and refrigerate for 1 hour (Optional).
- 3
Pour oil into heavy bottomed pan (dutch ovens or deep cast iron pans are fabulous for frying), until oil is about 2 inches deep. Heat over medium heat until oil comes up to 350 F degrees. Adjust heat level as needed to maintain the 350 degree temperature.
- 4
Once oil has reached 350 F degrees, use a cookie scoop to scoop up batter and drop them into the hot oil. Be careful when dropping the batter, do it from just above the oil so you minimize splashing!
- 5
Fry doughnuts in hot oil until golden brown, turning once. Remove from oil to drain on paper plates.
- 6
Serve with milk, melted chocolate or vanilla sugar.
Notes de l’Africook
- Keep the oil at a steady medium heat. Too hot and the outside browns before the centre sets.
- Use two spoons or a small scoop to drop the batter, hands make uneven shapes and burn.
- Fry in small batches. Crowding the pan drops the oil temperature sharply.
- Sugar them while still warm so it sticks.
Questions fréquentes
What is the difference between these and puff puff?
Puff puff is raised with yeast, so the dough needs an hour or more to prove before frying, and it has a slightly tangy, bready character. Donut balls use a chemically raised batter, mixed and fried straight away, and are lighter and more cake-like. If you want the West African version specifically, puff puff is the one.
Why are they called donut holes?
Because they originally were. Ring doughnuts are cut from rolled dough, leaving a small round of dough from the middle, and those were fried alongside rather than wasted. They proved popular enough to be made on purpose, and the name stuck even though no ring is involved now.
Is deep-frying at home difficult?
It needs care rather than skill. Use a deep, heavy pan no more than a third full, keep the heat steady, never leave hot oil unattended, and keep water well away from it. Fry in small batches so the temperature stays up.
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