Dutch Doughnuts
Airy, delicate doughnuts made with yeast dough — a classic Dutch dessert that melts in your mouth. Fried in oil until golden and served hot.
Ingredients
- 500 g Flour
- 500 ml Milk
- 10 g Instant yeast
- 10 g Salt
- 25 g Sugar
Instructions
- Pour flour into a large bowl and add yeast and sugar. If the milk is cold, warm it slightly to body temperature. Gradually add the milk to the flour, stirring carefully until you have a smooth dough. Add salt and continue stirring with a wooden spoon until the dough is uniform and slightly liquid in consistency.
- Cover the bowl with a clean kitchen towel and leave it in a warm place for one hour to allow the dough to rise and double in volume.
- Heat oil in a deep fryer or in a pot with a thick bottom. The oil temperature should be exactly 180°C — this guarantees perfect frying and a golden crust.
- Stir the dough before frying. Using two spoons or an ice cream scoop, carefully scoop up the dough and lower it into the hot oil. Tip: first dip the spoons into the oil, then into the dough — this way it will slide into the fryer more easily. Do not add too many doughnuts at once, otherwise the oil will cool quickly and they will stick together. When one side turns golden, the doughnut usually flips itself. If not, help it along with two forks.
- Transfer the cooked doughnuts onto paper towels to drain excess oil. Serve hot.