There is something that my kids positively love!  It’s those little miniature powdered sugar doughnuts that come in a paper bag at the store.  Last summer, I think it was, I found a recipe for them and made some little doughnuts.  They were a huge hit, and the kids loved them (and so did I!).  However, rolling out dough and cutting out doughnuts can take time.  So much so that it can deter me from even starting.

Recently, I wanted to make Funny Rolls for supper, but I wanted something even quicker.  I thumbed through the Mennonite cookbook, and I spied a recipe for Puffballs.  (I’ve put the recipe at the end of this post.)  I had never even heard of them before, but it looked simple and fast enough, so I gave it a try.  Boy, was it ever a hit!  I put the leftovers in the freezer, and the kids were always asking if they could have Puffballs.

Friday night, as I was going to bed, I had in my mind cooking plans for the weekend, and it started with a breakfast of Puffballs.  I didn’t tell anyone about it, I just started on them when I got up Saturday morning.


They were a big hit, once again.  I modified the recipe a little bit, putting only half the sugar in the dough,


but then I let the kids shake theirs in a bag of powdered sugar.  That accomplishes two things: I can feel better about eating them sans the powdered sugar (lower carb),


and they have a complete blast shaking the Puffballs in that bag of sugar.


Of course, I did some vacuuming right after breakfast, since the powdered sugar wasn’t just in the bag and on the Puffballs!


I love that this recipe is so easy to make, and that it pretty much takes the place of  miniature powdered sugar doughnuts in this house.  I don’t know that we’ll always have a supply of Puffballs on hand (in fact, I know we won’t!), but I like that I have a good recipe to go to when I want to make special treat for the kids.  Especially when we’ve just come home from the grocery store and I’ve said “no” to every polite request to buy something special.  (Which, by the way, my kids do not fuss, whine, or beg for stuff.  When I say no, they usually very cheerfully say, “O.k.”  That almost makes me feel all the worse for having to say no.)

Puffball or Quick Tea Doughnuts

3 eggs

1 c. sugar (I use 1/2 c.)

2 c. milk

2 Tbsp. melted fat (I use canola oil)

1/2 tsp. salt

2 tsp. baking powder

2 c. flour (plus more later in recipe directions)

Beat eggs.

Add sugar and milk.

Sift (I never do that) dry ingred. together and add to liquid.

Beat thoroughly and add melted fat.

Add more flour to make a batter stiff enough to hold a spoon in a standing position. (I found that made pret-ty dense puff balls. I add flour to make it like stiff pancake batter, or the same consistency as corn fritter batter. That makes much better puffballs!)

Drop by spoonfuls into deep fat at 375 degrees.

Remove when brown and drain on absorbent paper.

This makes approx. 4 dozen.

2 Responses to “Puffballs!”

  1. Miriam says:

    Interesting! I’m glad you’ve found an easy way to replicate such a special treat. :) So now I’m wondering what they taste like? I’m also wondering if you could use a small cookie-dough scoop to scoop the dough (since I’m all about using cookie dough scoops over here!)? Maybe after the dust settles down over here – I hope SOOOOON!!! – I’ll get out my deep fryer and try this recipe. I’m sure Susannah would love these.

  2. Sally says:

    Oh, they taste great! If you don’t put in too much flour, they are like light and puffy versions of the mini powdered sugar doughnuts. They are a little bit like a cross between mini powdered sugar doughnuts and cream puffs, if you can even imagine that. They aren’t “eggy” like cream puff shells, and they are sweeter. These puff balls could possibly even be filled with a cream filling, if you wanted to spend the time doing it.

    This dough is runny like corn fritter dough, so I don’t know how that would work with a cookie dough scoop. You’d have to try it and find out.