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Donut Balls

donut balls

This recipe is printed from Scissors, Paper, Bacon.

Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 2 hours
Servings 32 balls

Ingredients
 

  • 475 grams bread flour
  • 60 grams sugar
  • 90 mL water
  • 150 mL milk
  • 10 mL white vinegar
  • 1 egg
  • 60 grams butter, melted
  • 1 teaspoon salt
  • 1 ½ teaspoons yeast
  • sugar for coating the donuts
  • oil for deep frying

Instructions
 

  • Place the water (lukewarm) in a cup and add the yeast and a pinch of sugar. Set aside for 5 minutes until the yeast starts to foam.
  • Add the flour, salt and sugar to the bowl of a stand mixer. Add the yeast mixture, along with the butter, milk, egg and vinegar. Mix until a dough forms and then knead for about 5 minutes. Cover and set aside for an hour, until doubled in size.
  • Place the dough on a floured surface and knead lightly. Roll the dough out to a thickness of about 1/2". Use a 1" round cutter to cut out balls of dough.
  • Place each ball onto a tray lined with baking paper. Repeat until all the dough is used.
  • Place the tray into the oven, along with a container of boiling water. Leave for another 30 minutes to rise.
  • Heat enough oil in a saucepan to be able to deep fry the donuts. Heat the oil to 180 °C.
  • Drop the donuts into the oil, 1 or 2 at a time. As soon as the turn golden, turn them over. Remove once both sides are cooked. Transfer to a plate lined with paper towel while you cook the remaining donuts.
  • When cooled, roll each donut in sugar to coat evenly.