Rhode Island Doughboys

doughboys_comp    “You must be a Rhode Islander, have lived in Rhode Island, or visited Rhode Island if you know what a doughboy is! They are a fried dough a little similar to zeppoles. My Mom made these almost weekly!  They are found all over the state in restaurants, pizza parlors, and fairs.  
This is my version.  I have added sugar to the dough, enough to taste a sweetness in the dough, while most doughboys have no sugar in it, just on top. For a variation people will use granulated sugar or a sugar and cinnamon combination on top.    No matter your preference, doughboys are in a class by themselves.  Enjoy!”

Servings:   8


 1 package yeast
1 cup warm water
5 tablespoons sugar
1 teaspoon salt
2 tablespoons canola oil or similar oil
2 cups flour
1/2 cup confectioners’ sugar, for dusting    


1. In a large bowl, mix warm water and yeast.
2. Add sugar, salt, and oil, mix well.
3. Add in flour and stir to make a dough. Add a little more flour if necessary to achieve a soft dough that is not sticky.
4. Use immediately, or let rise. Divide dough into eighths.
5. Shape dough pieces into 1/4 inch thick circles.
6. In skillet with heated oil, fry dough boys quickly until lightly browned on both sides.
7. Remove dough boys to a plate lined with paper towels.
8. Pat tops of dough boys with additional paper towels to remove oil.
9. Sprinkle with a dusting of confectioner’s sugar. 

Nutritional Information:  Rhode Island Doughboys

Servings Per Recipe: 8
 Amount Per Serving: 1
Calories: 188
Calories from Fat: 30

  • % Daily Value *
  • Total Fat 4g 5%
  • Saturated Fat 0g 1%
  • Cholesterol 0mg 0%
  • Sodium 295mg 12%
  • Total Carbohydrates 37g 12%
  • Dietary Fiber 0g 0%
  • Protein 3g 5%
  • Sugars 15g
  • Vitamin A 0%
  • Vitamin C 0%
  • Calcium 0%
  • Iron 6%
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Categories: Breads, SUPER FAST RECIPES, Yeast Breads

Tags: ,

3 replies

  1. ha-ha, well said, Mary….. nothing like a doughboy! People who’ve never had them just don’t know what they’re missing! They are common I guess throughout New England then! At the fairs and stands in Rhode Island throughout the summer I see them everywhere. They are not here where I live on Long Island. We have zeppoles in the pizza places but not these doughboys. Thanks for viewing and writing!


  2. I’ve actually only been to RI once and didn’t eat there (or rather, we ate a picnic we packed along) but I grew up happily making a pig of myself on doughboys every summer in Maine, where I was born and raised. We waited all year for summer to come and the fairs to start because that’s when you could get doughboys, when I was a kid in the 70s you couldn’t get them any other time. Now I see them from time to time on a menu in a pizza joint (I live in southern NH now) but they’re never as good as they were eaten on a steamy summer evening, dripping melted butter down to our elbows and caked with powdered sugar, seasoned with suntan lotion and sweat and months of waiting! Those Southerners can keep their mile-high layer cakes with an inch of frosting on top, give me a doughboy.

    Liked by 1 person

    • I buy frozen bread dough from the market and make my doughboys. I was born and raised in Little Rhody and couldn’t find them when in California. Now I live in NY and here they call them “Fried Dough”, but I still buy my dough from the grocery store and make my own. Cheaper then paying $3.50 for them and I can eat even in the winter instead of at fairs.


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