These Dutch donut is crispy on the outside and soft and juicy on the inside. Fill it with currants and apple or just let them be au naturel. And don't forget to sprinkle some icing sugar on them.
The first photo looks like I'm enjoying beer. I don't. It's one of the few drinks I don't like at all. Never did either. But it's great to use in Dutch donuts. Dutch donuts is a treat we eat at new years eve. You can buy them everywhere that day. But this year we, with help of my husband and childeren, made them ourselves.
Plain ones with no additions and Dutch donuts with raisins and apple.
We took them to my family and the bowl was almost empty at 12 o'clock.
A bit of fire
We enjoyed playing games and even had (a little bit) fire works.
The reason for the fireworks was that my oldest and I were doing groceries for the Dutch donuts. He saw someone with fireworks and also wanted some. We agreed to keep it small.
So for the first time ever I entered a fireworks shop.
Because not everyone likes the hard noise of the fireworks exploding in your neighbourhood and I wanted to keep it as safe as possible, I thought I was smart and bought rockets instead of firework pots. My brother and husband laughed when they heard the story. They told me the rockets were unsafe as they don't always go sky high (and indeed two didn't).
So my lesson for next year: firework pots (I won't forget that one).
So a bit late, but for everyone a very happy new year to all of you and your loved ones.
And now for the recipe, for the plain ones just keep the raisins and apple out.
It's a good taste!
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- 1 kg flour
- 750 mL beer
- 50 mL milk
- 2 eggs size L
- 30 gram yeast dry
- 50 gram butter unsalted
- 30 gram sugar
- 15 gram salt
- 1/8 teaspoon cinnamon
- 300 gram raisins
- 1 apple peeled, cored and cut into small cubes, sour apples are the best
- 3 - 4 liter sunflower oil
- Wash the raisins and leave them in a small bowl, just below water level for about 1 hour.
- Melt the butter on low heat. Warm the milk to 37 degrees Celsius.
- Stir the yeast in the milk.
- Mix the flour, the salt and sugar in a bowl and stir the eggs, one by one, through the batter.
- With a whisk mix the beer through the dough, bit by bit.
- Stir until all lumbs are gone.
- Add the milk-yeast mixture, the butter and cinnamon and mix well.
- At last add the raisins and the apple and stir slowly with a wooden spoon for a few minutes.
- Wet a towel with handwarm water and lay this over the bowl.
- Let the dough rise for about one hour.
- Heat the sunflower oil to 180 degrees Celsius.
- After this hour whisk gently with a wooden spoon through the batter.
- With two spoons make small balls and place them in the heated oil.
- Fry the donuts for 3 minutes at each site. Lay paper towels in a colander and get the donuts on top after baking, to get rid of excess oil.
- Sprinkle the donuts with powdering sugar before eating them. They're delicious eaten warm and cold.
What did I use to prepare this
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