| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
Dutch |
Breads, Doughnuts |
20 |
Servings |
INGREDIENTS
| 2/3 |
oz |
Fresh yeast (1 cake) |
| 1 |
c |
Milk |
| 2 1/4 |
c |
Flour |
| 2 |
ts |
Salt |
| 1 |
|
Egg |
| 1 1/2 |
c |
Currants and raisins, |
|
|
Washed |
| 1 |
|
Tart cooking apple |
|
|
Oil for deep frying |
INSTRUCTIONS
First blend the yeast with a little lukewarm milk. Sift the flour and
salt. Add milk, mix to batter with yeast and egg. Add currants,
raisins and peeled minced apple. Leave batter in a warm place to rise
to double its size. Heat the fat to 375 F. (190 C). Put two metal
spoons in the batter. Shape balls with the two spoons and drop them
in the fat. Fry them for 8 minutes until brown. The doughnuts should
be soft and shouldn't be grease soaked inside. If they are fried too
slowly the crust becomes hard and tough and the doughnuts become
greasy. Drain on absorbant paper. Serve them piled on a dish and
cover thickly with confectioner's sugar. Eat them hot, if possible.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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