You must be a Rhode Islander, have lived in Rhode Island, or visited Rhode Island if you know what a DOUGHBOY is!
The dough is shaped into rounds and fried in oil.
My Mom made these very often!
Doughboys are found all over the state in restaurants, pizza parlors, and fairs.
My version has added sugar to the dough for sweetness to the bread dough and not just on top. Confectioner’s sugar is typically sprinkled on top, but sometimes people vary it with granulated sugar or a granulated sugar and cinnamon combination.
No matter what you choose to sprinkle on top, they will be SO-OO GOOD!
See more pictures in the slideshow below.
Rhode Island Doughboys
- 1 package(¼ ounce) yeast
- 1 cup water warm
- 5 tablespoons sugar
- 1 teaspoon salt
- 2 tablespoons oil
- 3 cups flour
- ½ cup confectioners’ sugar for dusting
- In a large bowl, mix warm water and yeast according to your yeast package instructions. Active dry yeast you have to proof first. The instant, or rapid rise, or fast-acting you just add it in. Go by the kind you are using.
- Add the sugar, salt, and oil and mix well.
- Add in the flour and stir to make a dough. Add a little more flour if necessary to achieve a soft dough that is not sticky.
- You can use the dough immediately for doughboys or cover the bowl with a tea towel and let it rise for an hour. Divide the dough into eighths.
- Shape the dough pieces into 1/4-inch-thick circles.
- In a skillet on top of the stove, heat the oil. Fry the doughboys quickly until lightly browned on both sides.
- Remove the doughboys to a plate lined with paper towels to absorb the oil.
- Pat the tops of the doughboys with additional paper towels to remove any excess oil.
- Immediately sprinkle the tops with a dusting of confectioner’s sugar and serve!