This is an easy recipe that can be fun to make with kids on weekend mornings as a way to teach cooking and enjoy some time together.
To cook the donut balls, you need some sort of deep fryer. I use this Presto 6 quart multi-pot that can do service as a deep fryer, steamer, slow cooker, and even a fondue pot. If you have a Fry daddy, that will work just fine; the important thing is to have enough capacity to hold the oil when it gets hot.
One very important thing to pay attention to is temperature. If you have a pot or fryer that you can set the temperature of the oil to, that's a good thing to have. If you don't have one, use a candy or frying thermometer to make sure that oil doesn't get too hot. If it's too hot you can burn the outside of the donut ball while leaving the center uncooked.
While this recipe says to fry at 370°, I find that the donut balls tend to come out just a little dry. I recommend dropping your temperature to 350° to allow a little latitude in the cooking process.
1/2 cup sugar
1/2 cup light corn syrup
4 1/2 cups flour
5 teaspoons baking powder
1 teaspoon salt
1 teaspoon nutmeg
3 tablespoons melted shortening or salad oil
1/2 cup milk
Cinnamon or cloves (optional)
Cooking the Donut Balls
• Beat the egg yolks until thick at the sugar gradually and then the corn syrup.
• Sift the flour and baking powder, salt and nutmeg.
• Mix the shortening or oil with the milk and stir into the egg and sugar mixture.
• Add all but 1/4 cup of the dry ingredients.
• Stir just enough to blend well; do not beat.
• Fold in the stiffly beaten egg whites and the remaining dry ingredients.
• Pat part of the dough out gently on a floured board 1/2 inch thickness and cut with a small cutter, 1 1/4 inches in diameter
• Fry at once in hot deep fat at about 370° until golden.
• They will turn by themselves as they fry.
• Drain on paper towel then, put in a bag, and shake in sugar with or without a little cinnamon or cloves, if you wish.
Yield: 4 dozen.
Source: The Ladies Home Journal Cookbook, ©1960 by the Curtis Publishing Company, page 534.