My first batch of fried pumpkin donuts went so fast that I made another batch recently. Rather than take the time to cut out the donuts, re-roll the scraps, and cut some more, I decided to make all donut balls. I also decided to do a sugar cinnamon coating rather than a glaze since the glaze takes longer.
I liked that they were easier and I liked biting into these balls. The siblings preferred the glazed ones we previously made. I do too, but the cinnamon sugar mixture wasn’t bad. These would be good for a party so that people can eat smaller bites. I still love how fluffy and soft these donuts are, with just a little bit of spice.
I used this recipe, though like last time, I added a lot of flour to my pastry board when rolling out the dough because the dough was quite sticky. I also just did the donut balls and not whole donuts. It took around the same time to cook in the oil though.