DOUGHNUT BALLS
The best doughnout balls or lardy cakes are fried in lard. That's why they are
called smoutebollen in Belgium and in The Netherlands, where they
use frying oil, oliebollen.
Ingredients
- 500 gr flour
- 25 gr yiest
- 3 ½ dl tepid milk
- 250 gr raisins, washed, soaked and dried
- 2 chopped apples
- bit of salt
- powdered sugar
Recipe
- put the flour and the salt in a bowl and make a little pit in the
middle.
- dissolve the yiest in a bit of milk and pour it in the pit. After a while,
pour the rest of the milk in and mix .
- add the raisins and the chopped apples. Now mix very well.
- put a moist cloth over the bowl and let it rise for 45 minutes at room
temperature.
- heat the frying oil to 175 C.
- use two spoons to make small balls from the dough and drop them into the
oil.
- put them on a plate and powder them with the sugar.
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