A Breakfast Treat
Doughboys are one of those foods that most people I know have never, ever, heard of… unfortunately. Every time I make these tasty breakfast treats for some one, they fall in love with them too. There is something so unexplainable about a doughboy that you just have to try one to appreciate their goodness.
The doughboy name suggests just what it is: a mouthful of fried doughy deliciousness. A departure from the healthy foodstyle we live, but everyone deserves a treat every once in a while.
Beyond being amazing I also have a special emotional connection to doughboys. Being from a military family meant moving a lot and abandoning our family and friends. Summers were always spent split between my father’s parents and my mother’s parents and were always very special for me and my siblings.
Both of my grandfathers would make these treats for us during these visits. Believe me it was a treat though, once maybe twice a visit. I’m not sure why, but it always fell to my grandfathers and not grandmothers to make the doughboys. I remember waking in the morning to the smell of fresh dough, a smell I still love to this day. Walking into the kitchen there was sure to be a bowl heaping with risen dough and we knew it would be a good morning.
They went fast, and rightfully so, as doughboys really lose something once they sit around getting soggy and cold. I like my doughboys hot with butter melting and maple syrup drizzled over them. My sister likes hers with butter and powdered sugar and I remember one of my grandfathers eating them with jam; there’s no wrong way to eat a doughboy.
When doughboys are done right they can be one of the best breakfast treats you’ve ever tasted. They are easy to prepare and cook quickly.
Bread Dough (I find pizza dough works best but I used white bread dinner rolls this time because I could not find pizza dough)
Maple Syrup (or other delicious toppings like powdered sugar, cinnamon & sugar, or jam)
Set the dough out on the counter the night before you plan to make them, either in a bowl with a lid or a bowl secured tightly with plastic wrap.
By the time you wake up the dough will have tripled in size.
On the stovetop over medium heat enough vegetable oil to shallow fry the dough. You don’t want to immerse them because that will cook them more thoroughly and leave them more bread-like than doughy.
Pull the dough into golf ball sized pieces and poke a hole in the center. Try to handle the dough as little as possible as you want a lot of air to remain in the dough.
Tear off a pea sized piece of dough and drop into the oil to make sure that the oil is hot enough, the oil should begin bubbling around the dough.
Work in small batches and don’t crowd your pan carefully place the dough balls into hot oil and cook about a minute or two on one side before carefully turning. The doughboys will be golden in color. Don’t over cook or they will become bready.
Remove from oil and allow to sit on a plate lined with paper towels to absorb extra oil.
The doughboys will be doughy on the inside and crispy on the outside. Top with butter and maple syrup, or other topping of your choice, and enjoy!