Thursday, January 5, 2012
The first photo looks like I'm enjoying beer. I don't. It's one of the few drinks I don't like at all. Never did either. But it's great to use in Dutch donuts. Dutch donuts is a treat we eat at new years eve. You can buy them everywhere that day. But this year we, with help of my husband and childeren, made them ourselves.
Plain ones with no additions and Dutch donuts with raisins and apple.
We took them to my family and the bowl was almost empty at 12 o'clock.
We enjoyed playing games and even had (a little bit) fire works.
The reason for the fireworks was that my oldest and I were doing groceries for the Dutch donuts. He saw someone with fireworks and also wanted some. We agreed to keep it small.
So for the first time ever I entered a fireworks shop.
Because not everyone likes the hard noise of the fireworks exploding in your neighbourhood and I wanted to keep it as safe as possible, I thought I was smart and bought rockets instead of firework pots. My brother and husband laughed when they heard the story. They told me the rockets were unsafe as they don't always go sky high (and indeed two didn't).
So my lesson for next year: firework pots (I won't forget that one).
So a bit late, but for everyone a very happy new year to all of you and your loved ones.
And now for the recipe, for the plain ones just keep the raisins and apple out.
Ingredients (all roomtemperature):
- 1 kg plain flower;
- 750 mL beer;
- 50 mL milk;
- 2 eggs (L);
- 30 gram dry yeast;
- 50 gram unsalted butter;
- 30 gram sugar;
- 15 gram salt;
- 1/8 teaspoon cinnamon;
- 300 gram raisins;
- 1 apple in small parts;
- 3 - 4 liter sunflower oil.
Wash the raisins and leave them in a small bowl, just below water level for about 1 hour. Melt the butter on low heat. Warm the milk to 37 degrees Celsius. Stir the yeast in the milk. Mix the flour, the salt and sugar in a bowl and stir the eggs, one by one, through. With a whisk mix the beer through the dough, bit by bit. Stir until all lumbs are gone. Add the milk-yeast mixture, the butter and cinnamon and mix well. Add the raisins and the apple and stir slowly with a wooden spoon for a few minutes.
Wet a towel with handwarm water and lay this over the bowl. Let the dough rise for about one hour. Heat the sunfloweroil to 180 degrees Celsius.
After this hour whisk gently with a wooden spoon through the batter. With two spoons make small balls and spoon this in the heated oil. Fry the donuts for 3 minutes at each site. Layer paper towels in a colander and spoon the donuts in it, to get rid of excess oil.
Sprinkle the donuts with powdering sugar before eating.