Dutch doughnuts

Preparation – 10 minutes + waiting time

tip: you can use two large spoons instead if you don't have an ice cream serving spoon handy.

Heat the milk until it's lukewarm. Dissolve the yeast in lukewarm milk, add sugar. The sugar gives energy to the bacteria in the yeast, so mix well. When the mixture starts to foam, sieve flour trough the mixture.

Whisk one egg trough the dough until smooth and cover with cling film or a clean kitchen towel and place it in a warm spot for 30 - 34 minutes.  

Baking the Dutch doughnuts – 15 minutes

Heat 3 litres of vegetable oil in a dutch oven or any other large pan. The oil is hot enough when you test it with a small piece of paper kitchen towel. If bubbles are showing, it's hot enough.  

Otherwise, wait a bit and test again, these dutch doughnuts will be very soggy and full of grease when baked using a low temperature. So make extra sure to check the oil.

If you like you can mix in the currants, raisins or finely diced apple to half of all of the batter. Scoop out one tablespoon worth of dough from the bowl using an ice cream serving spoon or two large spoons.

Shape it into a ball, then add it to the hot oil. Repeat this step until all of the dough has been used up. Bake them nice and brown, remove them from the pan using a frying spoon in another bowl which is pre-lined with some paper kitchen towels. Enjoy!