Dessert: United States – Rhode Island, New England – Doughboys

Serving Size: 6

Approximate Time

Prep 20 min

Cook 20 min

Additional 10 min

Total 50 min

Ingredients

- 2 1/4 cups (280 g) all-purpose flour
- 2 tbsp (25 g) granulated sugar
- 1 tbsp (15 g) baking powder
- 1/2 tsp (3 g) fine salt
- 2 tbsp (28 g) unsalted butter, melted
- 2/3 cup (160 ml) whole milk
- 1 large egg
- 1 tsp (5 ml) vanilla extract
- 2–3 qts (1.9–2.8 L) neutral oil for frying (vegetable, canola, or peanut)
- 1 cup (120 g) powdered sugar, for dusting
- Optional cinnamon sugar: 1/2 cup (100 g) granulated sugar + 1–2 tsp (2–4 g) ground cinnamon, mixed
- Optional: maple syrup or jam, for serving

Instructions

Short Description:
Deep-fried pieces of sweet dough, crisp outside and pillowy inside, traditionally served hot and liberally dusted in powdered sugar or cinnamon sugar—a classic Rhode Island beachside treat.

Regional Notes:
This is the Rhode Island beachside version of fried dough known locally as "doughboys": individual irregular pieces or strips fried to order and served hot with a heavy dusting of powdered sugar or rolled in cinnamon sugar. Unlike some Midwestern funnel cakes or carnival-style versions, Rhode Island doughboys are usually a quick yeast-free batter or biscuit-like dough, fried in small batches and eaten by hand.

1. In a large bowl whisk together the flour, granulated sugar, baking powder, and salt until evenly combined.
2. In a separate bowl whisk the egg, milk, melted butter, and vanilla. Pour the wet mixture into the dry ingredients and stir just until a soft, slightly sticky dough forms; do not overmix.
3. Turn the dough onto a lightly floured surface and gently pat or roll to about 1/4 inch (6 mm) thickness. Using a knife or biscuit cutter, cut into roughly 2 x 3 inch (5 x 7.5 cm) rectangles or irregular pieces—traditional doughboys are hand-cut and not uniform.
4. Heat the oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Use enough oil for pieces to float freely (about 2–3 inches / 5–7.5 cm depth). Maintain temperature with a thermometer; do not crowd the pot.
5. Working in small batches, carefully add 4–6 pieces to the hot oil. Fry, turning once, until golden brown and puffed, about 1–2 minutes per side (total 2–4 minutes). Adjust heat as needed to keep oil near 350°F (175°C).
6. Remove fried dough with a slotted spoon and drain on a rack or paper towels for a few seconds. While still hot, either dust liberally with powdered sugar or place warm pieces in a bowl with the cinnamon sugar mixture and toss to coat.
7. Repeat with remaining dough, reheating oil between batches if needed. Serve immediately while hot and tender, with optional maple syrup or jam at the table.
8. Store any cooled leftovers in an airtight container at room temperature for up to 1 day; reheat briefly in a 350°F (175°C) oven for best texture.