I Made My Oma’s Incredible Dutch Donuts For New Years

Warm up 250 ml of water until it's lukewarm, then add 14 grams of dry yeast and mix. Set aside until it foams up.

In a bowl, combine 500 grams of all-purpose flour, 100 grams of sugar, and 1 teaspoon of salt. Stir these dry ingredients together.

Create a well in the center of the dry ingredients and add 250 ml of milk and 2 whisked eggs. Start working the dough from the center out.

Once the yeast mixture is foamy, pour it into the bowl and incorporate all the liquid until a dough forms. Do not overmix; just ensure there are no dry bits.

Add 200 grams of currants and 200 grams of raisins to the dough.

Dice 1 apple into small pieces and mix it into the dough with the dried fruit.

Cover the bowl with plastic wrap or a plate and set aside in a warm place for about 1 hour, or until the dough has doubled in size and is bubbly.

After 1 hour, check that the dough has risen. Heat canola oil in a heavy base pot to 160 degrees Celsius for frying.

Using two spoons, dip them in the hot oil and scoop out portions of dough, making quenelles, and drop them into the hot oil. Fry in batches to avoid overcrowding.

Fry until golden brown, turning them occasionally for even cooking. Once done, remove them and place on a wire rack to drain excess oil.

Dust generously with icing sugar before serving.

Equipment Needed

Allergens