Rhode Island Doughboys
Fried disks of sweet yeast dough, crisp outside and pillowy inside, dusted generously with powdered or cinnamon sugar.
- Prep
- 90 min
- Cook
- 15 min
- Total
- 105 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 220 kcal
Equipment
- •Deep fryer or heavy pot
- •Stand mixer or mixing bowl
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 9
- carbs
- 30
- protein
- 4
- calories
- 220
Instructions
- 1
Stir the yeast and a pinch of the sugar into the warm milk. Let it sit until foamy, about 5 minutes.
- 2
In a large bowl, mix the flour, remaining sugar, and salt together.
- 3
Add the yeast mixture, melted butter, and egg. Mix until a soft dough forms.
- 4
Knead the dough for about 8 minutes until it feels smooth and stretchy.
- 5
Place the dough in a greased bowl and cover it. Let it rise until doubled, about 1 hour.
- 6
Press the dough down gently and pinch off golf ball-sized pieces. Flatten each piece slightly.
- 7
Heat oil to 350°F. Fry the pieces in batches until puffed and golden, about 2 minutes per side.
- 8
Drain on paper towels. Toss immediately in cinnamon sugar while still warm.
Chef's tips
Let the dough rise fully. If it does not rise enough, the doughboys will turn out dense instead of fluffy.
Storage
Best eaten the same day; store leftovers loosely covered at room temperature overnight.
Reheating
Warm briefly in a low oven to re-crisp the exterior.
Common mistakes to avoid
- •Heating the oil too hot, which browns the outside before the inside cooks.
- •Flattening the dough too thin, which ruins the soft, pillowy center.
Serving suggestions
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