Dutch Dough Balls


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Serves | Prep Time | Cook Time

Why I Love This Recipe

I got this from a Netherlands travel site but tweaked it to my family's tastes


Ingredients You'll Need

9 oz (Aprox 2 cups) Flour
5 oz (Aprox. 1/2 cup 2 TBS) warm milk
1/2 oz (Aprox. 1 1/2 TBS) yeast
1 1/2 oz (Aprox. 3 TBS) butter
1 oz (Aprox 2 1/2 TBS) sugar
1 tsp lemon flavoring
2 pinches of salt
2 eggs
1 1/2 -2 oz (Aprox, 4 1/2 TBS- 6 TBS) diced dried fruit plumped in juice (raisins, blueberries, cherries, cranberries, dates, ect )
Juice for plumping warmed in microwave (blueberry/ cherry, prune, v8 splash berry blend, apple, ect)
Powdered sugar
*Opt:cinnamon
*Opt white sugar
*NOTE: I'm not sure if I got my conversions right ( Remember I cook by eye not measurements! But this recipe came w/ measurements in oz's)


Directions

Put fruit in microwave safe bowl add juice to it then warm in microwave


Dissolve the yeast in the warm milk. Mix the flour, sugar and the lemon flavoring, and stir in the milk and yeast mix carefully. Add the egg and the salt and stir the batter for several minutes until everything is nicely blended. Stir in the drained fruit. Cover and let rise until it doubled its volume, stir down and let rise again.


In the meantime, heat the oil in the fryer up to 190°C (375F). Place paper towels on a plate to soak up the excess fat of the fried goods. Stir the batter down. Now use a large spoon or an ice cream scoop to scoop out a portion, drop it into the hot oil and fry for about four minutes on each side or until brown. It's important to gauge the temperature of your oil: too hot and the oil will scorch the outside but leave the inside of the balls uncooked.


Drain the balls on paper towels


Coating:


Put powdered sugar in a zip lock bag


Put fried dough balls a few at a time into powdered sugar bag close bag trapping some air inside and shake to coat balls. Place on clean plate Repeat 'till all balls are done


*Opt: use cinnamon sugar to coat balls


*Opt: Use cinnamon and powdered sugar to coat balls


Questions, Comments & Reviews



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