Spice Balls

Spice Balls

Made  times

"These are very easy and quick to make. To make them even faster, you can make the dough the night before, cover and store in refrigerator overnight. That way in the morning all you have to do is heat your oil, cook and serve. Look like small puffed doughnut holes. I like them tossed in a plastic bag with cinnamon and sugar."
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50 m servings 439 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 439 kcal
  • 22%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 62g
  • 20%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 290 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  2. In a large bowl, mix flour, 1/3 cup sugar, baking powder, salt, mace and 1/2 teaspoon cinnamon. Create a well in the center of the mixture, and pour in milk, canola oil and egg. Thoroughly stir into the mixture.
  3. In batches, drop the mixture by rounded teaspoonfuls into the hot oil. Fry on all sides, 2 to 4 minutes, until golden brown. Drain on paper towels.
  4. In a resealable plastic bag, mix 1 cup sugar and 1 teaspoon cinnamon. While still warm, place balls a few at a time into the bag, and toss to coat.


  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.


  1. 41 Ratings

Most helpful positive review

I never liked cake doughnuts but since I had a pot of oil to use I decided to try this recipe. These are the lightest cake doughnuts I've ever made. We LOVE them! I used pumpkin pie spice and ci...

Most helpful critical review

liked them, but not really donuts. Would probably make a good cake though.

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Least positive

I never liked cake doughnuts but since I had a pot of oil to use I decided to try this recipe. These are the lightest cake doughnuts I've ever made. We LOVE them! I used pumpkin pie spice and ci...

This is the first time that I ever made doughnuts or deep fried ANYTHING. I didn't have a thermometer so I was a little nervous about the oil temperature. I found a couple tips: put a wooden ...

I made these the other day when I had a craving for spice donuts. I used cider instead of milk and they came out great.

These were so easy and great! I made the dough the night before and left it in the fridge. I rolled the dough into small balls before frying, and they all came out looking uniform and perfec...

I was looking for a drop dougnut recipe, in order to make apple fritters. The dough was a bit too thick for a drop recipe. Next time, I will add a bit more milk. I chopped up two apples and m...

Tasty! But didnt hold their shape well... I think I'll need to use more milk next time. But easy and fast to make for that donut craving! Here's a hint: if you're deep frying them on the stove t...

So good! Left out the mace, since I had none, and rolled them in cinnamon-sugar while still warm. My kids and husband loved them. Will definitely make again.

I liked the ones that I made a bit bigger. The small ones had more crunch than soft inside.

This was fantastically easy even though I had never deep fried anything in my life. I'm normally quite afraid of extremely hot oil and its volatility with temperature. Even at 350 degrees, thes...

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