Spiced Doughboys

If you ever come to Rhode Island, you have to have a doughboy. On Sunday afternoons, my mom would venture into the kitchen and pull out a bag of pizza dough and fry up a plate of sugary, doughy goodness.


Today is Sunday, so I pulled out my bread machine, made some pizza dough and played around with some fabulous spices from Spice House and had an adventure of my own...

Spiced Doughboys
by Christine

1 1/8 cups water

1 1/2 Tablespoons olive oil
1 1/2 teaspoons salt
1 Tablespoon sugar
3 cups flour
2 teaspoons The Spice House Apple Pie Spice
1 teaspoon The Spice House.com Lemon Peel Zest, crushed
1 teaspoon yeast (I used bread machine yeast)

Oil for frying
1/2 cup sugar or powdered sugar
2 teaspoons The Spice House Orange Peel Zest

Load the bread machine with the liquid first, ending with the yeast. It mixes better than adding the liquid last. Select the dough setting. While machine mixes the dough, make sure to check and see if you need a little more water or flour. Sprinkle 1 teaspoon of water or 1 Tablespoon of flour at a time, depending on which is needed. Sometimes older flour needs a bit of extra liquid. Dough should be slightly tacky and soft when it forms a ball.

When dough is done (about 1 1/2 hours) divide in half and slice each half into 8-10 pieces. Stretch out into thin circles and let rest on a floured board while oil heats. Also while oil is heating, mix 1/2 cup of sugar with 2 teaspoons of the Spice House Orange Peel Zest, rubbing the peel between your fingers. Give it a quick swirl to blend. 

When oil is hot enough to lightly brown a small piece of dough in about 30 seconds, you're good to go

Gently stretch dough very thin. Holes are good and create a little crispness. Drop dough into the oil and fry for about 30 seconds (they should turn a nice light golden brown.) Turn and fry the other side for about 30 seconds. Remove from oil, place in the sugar and turn to coat. Place on paper towels and continue with the rest of the dough.