Dutch doughnuts

Name: Dutch doughnuts
Yield: 9
Cuisine: Holandesa
Ingredients: 500 g Wheat flour; 500 ml Milk; 10 g Salt; 25 g Sugar; 10 g Instant Yeast

Fácil

Contains allergens

Cereales con glutenLeche

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 9 (estimated)

Nutrition facts

Protein13 %8 g
Carbs79 %48 g
Fat7 %2 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	250 kcal	216 kcal
Protein	8 g	6.9 g
Carbs	48 g	41.4 g
Fat	2 g	1.7 g

One serving is about 116 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty29/100
Recipe completeness45/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Dutch

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Dessert - Netherlands

Ingredients

500 g Wheat flour
500 ml Milk
10 g Salt
25 g Sugar
10 g Instant Yeast

Instructions

Place the flour in a large bowl and add the yeast and sugar. If the milk is cold make sure to heat it to lukewarm. Mix your flour mixture bit by bit with the milk until you have a smooth batter. Add the salt and mix with a wooden spoon till the batter is smooth and liquidy.
Cover with a clean tea towel and leave in a warm spot for about an hour to rise.
Heat your deep fryer or add the oil to a large pot. The oil should be a t 180˚C (350˚F) for best results.
Before starting stir your batter through and scoop the batter with two spoons or with an ice cream scoop. Let it drop into the oil carefully. It is easiest to do this if you dip your spoons or scoop into the oil before dipping into the batter. That way it will slide of the spoons easily. Don't over crowd the fryer to prevent the oil cooling down too quickly and everything sticking together. Once one side is golden brown it usually turns around to the other side automatically. If not help it along with two forks.
Take the balls out once golden brown and leave to drain on a piece of kitchen paper.