On Line Cookbook

Danish Butter Balls

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.