On Line Cookbook
Danish Butter Balls - Doughnut Balls
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Buttery flavored rich doughnut balls drenched in lip smacking Cinnamon and sugar. The best.

S. Chokel

Serves/Makes:4 dozen or more

  • 1/2 cup (125 ml) sugar
  • 3 cups (700 ml) warm water
  • 3 packages dry yeast
  • 1 tsp (5 ml) salt
  • 7 cups (1650 ml) flour
  • 3 eggs
  • 1/2 cup (125 ml) butter, softened
  • oil, for frying
  • cinnamon
  • sugar
  • Dissolve yeast, salt, and sugar in water.
  • Add 3 cups (700 ml) of flour and mix.
  • Add eggs and butter, mix well.
  • Add more flour until the consistency to knead. (Depending on the flour and the hunidiity in the air, it can take a bit more or less, look for a good kneading texture)
  • Knead the dough and then let rise until doubled.
  • Cut dough into walnut sized balls, or whatever size you like and let rise again.
  • Deep fry like any doughnut recipe and roll the balls in Cinnamon and Sugar.
  • Serve warm as a dessert or for breakfast.
These are wonderful rolled in confectioner's sugar and cinnamon mixed together too. I like them dipped into a lemon cream cheese frosting/glaze and a bowl of fresh fruit for breakfast.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2021 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.