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.
of 1 vote
Go to Collections
Tea towel, slightly moist
Deep Fryer or Frying pan with sunflower oil
peeled, cored and cut into small cubes, sour apples are the best
3 - 4
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.
Heb je dit recept geprobeerd?
Laat het zien
Dutch donuts https://www.byandreajanssen.com/dutch-donuts/ 26/12/2015