Ingredients Jump to Instructions ↓

  1. 1 cup all-purpose flour

  2. 1 tablespoon sugar plus additional for coating the doughnuts

  3. 1 teaspoon double-acting baking powder

  4. About 1/2 cup milk

  5. Vegetable oil for deep-frying the doughnuts

  6. 1 tablespoon of the sugar, and the baking powder into a bowl and slowly whisk in the enough of the milk to make a very soft dough that can be dropped from a spoon. Heat

  7. 2-3" of the oil to

  8. 370 F in a deep-fryer or a deep saucepan. Spoon out rounded tablespoons of the dough, lower them near the oil's surface, and push them off into the hot oil so that they drop in fairly round balls. (it is not necessary that the shapes be perfect-in fact, it is more interesting if they are not.) Fry the doughnuts in batches, turning them carefully with a slotted spoon, for about 4 minutes, or until all sides are golden brown and the balloons are puffed. Remove with a slotted spoon and drain on paper towels. While still hot, roll the balloons in additional granulated sugar. Serve warm.


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