Alright everyone, gather ’round.
In honor of March arriving so suddenly and catching everyone by surprise (truth be told, I thought leap day was yesterday) (I mean leap year) (whatever), all that to say – I’d like you to meet someone.
This is the Donut Ball.
Before you lose consciousness, let me assure you that usually the donut coma only lasts for about an hour, possibly more if there’s a fire going in the fireplace and Michael Buble softly playing and the dishwasher whooshing you into a nap. Possibly even more if you dunked your donuts in a creamy latte. I promise you will wake up with warm fuzzies in your soul and sugar crumbs in your hair.
But let me REALLY tell you about this here beauty.
The Donut Ball. He has a golden brown fried exterior and a slightly spiced, warm, cakey interior. By the way, he is a he, don’t you think?
As if that fried wonderful cakiness wasn’t enough already. As if.
In addition, he’s obviously rolled in cinnamon sugar at least twice. He’s bigger and therefore wayyy yummier than his cousin Donut Hole which is why I reserve the right to call him a Donut Ball. Holla all my donut ballas!
And apparently I also reserve the right to be annoying.
I’m just going to tell you right now. If you make these, ok, realistically, WHEN you make these, like, tonight, you need to get a locked safe in your kitchen. Overnight it on Amazon or something. Because sometimes when you “sleepwalk”, you might find yourself in the kitchen eating one or five in the middle of the night. “Sleepwalking” can be really dangerous.
- 1¼ cups all purpose flour
- ¼ cup sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ½ teaspoon salt
- 1 egg, beaten
- 3 tablespoons buttermilk
- ¼ cup canned pumpkin puree
- 1 tablespoon melted butter
- ½ teaspoon vanilla
- Cinnamon sugar for dusting
- Vegetable oil for frying
- Combine all of the dry ingredients in a large bowl. In a separate bowl, whisk together the wet ingredients. Add the wet ingredients to the dry and stir until a sticky dough forms.
- Pour the oil into a large skillet or Dutch oven for frying, about 2 inches deep. Heat the oil to about 375 degrees or medium heat. You can test the oil by pouring a drop of water into the pan; if it sizzles across the top, it’s ready.
- With floured hands, roll the dough into small balls, about 1½ inches in diameter. Drop the balls immediately into the oil (they start to lose their shape if you roll them ahead of time). The balls should start to puff out on the bottom and turn a golden brown color. If the tops of the donuts aren’t covered with oil, flip the donut balls and fry for another 1-2 minutes. When the donuts are cooked through, remove them from the frying pan and place them on a plate lined with paper towels.
- When the donuts are dry to the touch, roll them in cinnamon sugar. These are best served fresh and warm, but they will also last for a day or two in an airtight container. This recipe makes about 20 donut balls.
What are the symptoms of withdrawal again?
I think I need an intervention.