- 250 ml milk (1 cup)
- 20 gram fresh (active) yeast
- or 3.5 gram dry yeast
- 2 tablespoons sugar
- 250 gram flour
- 1 egg
- pinch of salt
- 100 gram currants, raisins or finely diced apple
- powdered sugar / confectioners sugar
- 3 liter vegetable oil or frying oil
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Kitchen equipment needed
- Large bowl
- Silicone spatula
- Fryer or Dutch oven
- Frying spoon
- Paper kitchen towels
- Cling film
- Ice cream serving spoon
- You can use two large spoons instead if you don’t have an ice cream serving spoon handy.
Preparation — 10 minutes + waiting time
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 using a sieve. 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 UP 3 liters 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 or all of the batter. SCOOP out one tablespoon worth of dough from the bowl using a ice cream serving spoon or two large spoons. SHAPE it into a ball, then add it into the hot oil. Repeat this step until all of the dough has been used up. BAKE them nice and brown, remove from the pan using a frying spoon in another bowl which is pre-lined with some paper kitchen towels.
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