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Brown Sugar-Cinnamon Doughnut Balls

Source of Recipe

From "Southern Fried" by James Villas


Recipe Introduction

"Southern cooks love good doughnuts as much as anybody else and learned long ago how to make numerous homemade styles that are not only easy to produce but ten times better than most commercial ones. These spicy, crispy balls are ideal to serve with a big bowl of mixed fresh fruit, and they're also delicious with jam or sorghum at breakfast."

List of Ingredients

â—¦ 2 cups all-purpose flour
â—¦ 1 teaspoon baking powder
â—¦ ½ teaspoon baking soda
â—¦ ½ teaspoon salt
â—¦ ½ cup granulated sugar
â—¦ 3 tablespoons butter, melted and cooled
â—¦ 1 large egg
â—¦ ½ cup buttermilk
â—¦ ½ cup packed light brown sugar
â—¦ 1 teaspoon ground cinnamon
â—¦ Canola oil for deep frying


Recipe

In a medium bowl, combine the flour, baking powder, baking soda, and salt and stir till well blended. In a large bowl, combine the granulated sugar, butter, egg, and buttermilk and whisk till well blended and smooth. Add the dry ingredients to the buttermilk mixture and stir to form a soft, pliable dough. Cover the bowl with plastic wrap and refrigerate for at least one hour.

On a plate, mix the brown sugar and cinnamon. Using a rounded tablespoon, scoop up the chilled dough, form into balls, and place on another plate.

In a large, heavy skillet, heat about 1 ½ inches of oil to 350° F on a deep-fat thermometer, drop the dough balls into the oil in batches, and fry till golden brown, about 4 minutes, turning once with a slotted spoon. Drain briefly on paper towels and, while still hot, roll in the brown sugar and cinnamon mixture till well coated.

Makes about 2 ½ dozen balls