Dutch Raisin Doughnuts Recipe
Do you want a delicious dutch raisin doughnuts recipe? Even though dutch raisin doughnuts is a dessert I enjoy snacking on it any time of the day. This yummy yummy dutch raisin doughnuts recipe is a gift of the european cuisine. It is always prepared with a focus on fruits. The secret of this dutch raisin doughnuts recipe is? I am looking for it too. Please try this dutch raisin doughnuts recipe and let me know if you managed to find it.
Ingredients
| Sugar | 1/2 Cup (16 tbs) | |
| Warm milk | 1/2 Cup (16 tbs) | |
| 3 pkgs. active dry yeast | ||
| All purpose flour | 1/3 Cup (16 tbs) | |
| Salt | 1 Pinch | |
| Butter | 6 Tablespoon, softened | |
| Eggs | 2 | |
| Grated peel of 1 lemon | ||
| Grated peel of 1 orange | ||
| Generous 1/2 cup (100 g) raisins | ||
| Currants | 1/3 Cup (16 tbs), dried | |
| Hot water | ||
| Candied orange peel | 1/2 Cup (16 tbs), finely chopped | |
| Oil to deep-fry | ||
Directions
Stir 1 teaspoon sugar into warm milk and sprinkle with yeast.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Sift flour and salt into a large bowl.
In a medium bowl, beat butter, remaining sugar, eggs, lemon and orange peel.
Stir in yeast mixture; add to flour mixture, combining to make a stiff dough.
On a floured surface, knead dough a few minutes.
Cover and let rise in a warm place 15 minutes.
Simmer raisins and currants 2 minutes in a little hot water; drain.
Knead into dough with candied orange peel.
Let dough stand in a warm place 30 minutes.
Heat oil for frying to 320°F (160°C) in a deep-frying pan.
Using 2 floured tablespoons, form dough into small doughnuts.
Add about 6 doughnuts at a time to hot oil.
Fry about 10 minutes or until golden brown, turning halfway through cooking with a slotted spoon.
Lift out cooked doughnuts with slotted spoon; drain on paper towels.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Sift flour and salt into a large bowl.
In a medium bowl, beat butter, remaining sugar, eggs, lemon and orange peel.
Stir in yeast mixture; add to flour mixture, combining to make a stiff dough.
On a floured surface, knead dough a few minutes.
Cover and let rise in a warm place 15 minutes.
Simmer raisins and currants 2 minutes in a little hot water; drain.
Knead into dough with candied orange peel.
Let dough stand in a warm place 30 minutes.
Heat oil for frying to 320°F (160°C) in a deep-frying pan.
Using 2 floured tablespoons, form dough into small doughnuts.
Add about 6 doughnuts at a time to hot oil.
Fry about 10 minutes or until golden brown, turning halfway through cooking with a slotted spoon.
Lift out cooked doughnuts with slotted spoon; drain on paper towels.
Chef
