Dutch doughnuts
This Dutch doughnuts recipe is built around milk, and it comes together in about under an hour from start to finish. A hot pan and a little patience give you the kind of colour and texture that makes this dish. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Level Easy
Ingredients
- 500 g Flour
- 500 ml Milk
- 10 g Instant Yeast
- 10 g Salt
- 25 g Sugar
Method
- 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.
Tips for the best Dutch doughnuts
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Read the whole method before you start and measure out the 5 ingredients first — it keeps the pace relaxed once the heat is on.
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
Variations
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Serving ideas
Best with fresh berries on the side and a little whipped cream.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
Is this Dutch doughnuts recipe easy to make?
It is rated easy: 5 ingredients and 5 steps. Follow the order and the tips above and it is very forgiving.
Can I make Dutch doughnuts ahead of time?
You can prep all the ingredients a day ahead and keep them covered in the fridge, then cook just before serving for the best texture.
What can I substitute for milk?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Recipe data via TheMealDB — source
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