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I'm (attempting) to make homemade Cinnamon Dough Balls. However they seem to always come out a little doughy. How can I eliminate this problem? I've tried to poke holes in them but they just get hard. I want them to be cooked but so it's still a little chewy. Any ideas?

The balls are about 1in. to 1 and a half inches in diameter. There is no hard recipe I'm making theses as like an experiment.

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closed as unclear what you're asking by SAJ14SAJ, Jolenealaska, sourd'oh, KatieK, BaffledCook Dec 10 '13 at 18:49

Please clarify your specific problem or add additional details to highlight exactly what you need. As it's currently written, it’s hard to tell exactly what you're asking. See the How to Ask page for help clarifying this question.If this question can be reworded to fit the rules in the help center, please edit the question.

Can you provide a recipe? Method? Photos would help... – SAJ14SAJ Oct 13 '13 at 13:14
There is nothing wrong with experimenting, but then you should provide your experimental proportions. Did you compare to existing donut recipes, which are plentiful? How are you cooking? – SAJ14SAJ Oct 13 '13 at 14:13
if you can't remember proportions, please list ingredients at least. – smcg Oct 15 '13 at 21:38
None of the clarifying questions have been answered after a considerable period of time. Voting to close as unclear since there is no real way to address the issue. – SAJ14SAJ Dec 9 '13 at 4:12
Judging by the three closing votes, no. But if you are seeing these comments, why not edit the question to provide more information? – SAJ14SAJ Dec 9 '13 at 15:54

You're probably overmixing the batter, which is making the gluten form a "network" and rendering the product chewy. Mix just until there are no streaks of flour remaining.

Try not to roll the dough too much in your hand when forming balls. Instead scoop with a spoon and then lightly form in to a rough sphere.

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