Donut Balls
Overview
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.
AFN Heritage Note
Doughnut holes were originally made from the dough removed from the centre of ring doughnuts and fried alongside them, later becoming a product in their own right.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.
Ingredients
Dietary tags are provided by contributors as a guide, not verified by AFN, and they depend on the products you buy. If you have a serious allergy, check every ingredient yourself. Cooking, allergies and your own judgement
Directions
- 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.
Africook’s Notes
- 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.
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