Spiced Doughnut Balls

    50 mins

    These little doughnut rounds are easy and quick to make. To make them even faster, you can make the dough the night before, cover and keep them in the refrigerator overnight. That way, all you have to do is heat your oil, fry and serve. Serve warm with vanilla ice cream for dessert.

    51 people made this

    Serves: 8 

    • Extra light olive oil oil for frying
    • 315g (2½ cups) plain flour
    • 3 tablespoons sugar
    • 3 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground mace or allspice
    • 1/2 teaspoon ground cinnamon
    • 200ml (3/4 cup) low fat milk
    • 45ml (3 tablespoons) extra light olive oil
    • 1 egg, lightly beaten
    • Coating Mixture.
    • 220g (1 cup) sugar
    • 1 teaspoon ground cinnamon

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

    1. Heat oil in deep-fryer to 190 C.
    2. In a large bowl, mix flour, 3 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 rounded teaspoonfuls of the mixture into the hot oil. Fry on all sides for 2 to 4 minutes, until golden brown. Drain on paper towel.
    4. In a resealable plastic bag, mix the sugar and cinnamon together. While still warm, place balls a few at a time into the bag, and toss to coat.

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    Reviews in English (45)


    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)


    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)


    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)