It’s a tradition
to eat them on new years eve. From as long as I can remember we been making
them every year our self. First with the help of a box with the ingredients in
them and the how to on the back, but for a good couple of years we have been
making them from scratch. And let that be the recipe I’m going to share today.
Personally, I love them, on new years eve I eat so much it makes me sick and sometimes I even eat a little more. But it is definitely something healthy (even if you put an apple in it), it won’t do anything good for your diet that’s for sure. But it is just that one day right.
Personally, I love them, on new years eve I eat so much it makes me sick and sometimes I even eat a little more. But it is definitely something healthy (even if you put an apple in it), it won’t do anything good for your diet that’s for sure. But it is just that one day right.
Ingredients:
7 g dry yeast
1 tbsp of caster sugar
250 ml milk, heated
275 g flour
125 g raisins
1 green apple (or any apple you prefer that is not too wet, I used a red one out of one of the trees in our garden)
You don’t have to put in an apple or raisins, without anything at all or just the raisins and I even read a recipe where they used pumpkin, just be creative and put in what you like.
2 eggs
2 tsp of lemon or orange zest (whatever you prefer, but it isn’t a necessity. Often there is no zest in here, but I liked the taste of a little orange zest in there)
Oil to fry them in
Icing sugar, to sprinkle on top.
How to:
1. Put the Yeast. 1 tsp of the caster sugar and 60 ml of the milk (warm) in a bowl and give it a stir. Leave this mixture for about 10 min in a warm spot (we used the oven on 100 ◦C) until the mixture gets foamy. (Start again when it doesn’t foam, there needs to be a layer of foam on top of the mixture)
2. Sieve the flour in a big bowl and stir in the left over sugar, raisins and apple. Create a small dimple in the middle and pour in the remaining milk, the yeast mixture, eggs and the zest. Mix with a non-serrated knife/blade until it’s at a batter.
Leave it to rise for 30 min, with a moist towel to cover up. I used the oven again on 100◦C to do this, because our house was not warm enough to make the dough rise.
Mix the batter/dough one more time. The mixture has to drop from the spoon in one go.
3. Fill a deep pan with the oil and let it heat until 180◦C or until a small piece of bread would be attacked by bubbles immediately (turn brown in 15 seconds). It’s important the oil is hot enough.
Make with two tablespoons, small balls of the mixture and drop carefully into the oil. Usually 3 balls can be cooked at the same time, but it depends on how large your pan is, but they need room to flow around a bit. Bake them until golden brown. If the balls are perfectly round they should turn to their other sides by themselves, if not you may help them a little with a fork.
When they're golden brown, take them out of the oil (I used a sieve to do this), and lay them on some paper towel to leak some of the excess oil out. After that you can serve them on a plate and sprinkle a good amount of icing sugar on top and on the side to dip them in.
You can still eat them the next day, either cold or put them in the oven for a couple of minutes on low heat.
7 g dry yeast
1 tbsp of caster sugar
250 ml milk, heated
275 g flour
125 g raisins
1 green apple (or any apple you prefer that is not too wet, I used a red one out of one of the trees in our garden)
You don’t have to put in an apple or raisins, without anything at all or just the raisins and I even read a recipe where they used pumpkin, just be creative and put in what you like.
2 eggs
2 tsp of lemon or orange zest (whatever you prefer, but it isn’t a necessity. Often there is no zest in here, but I liked the taste of a little orange zest in there)
Oil to fry them in
Icing sugar, to sprinkle on top.
How to:
1. Put the Yeast. 1 tsp of the caster sugar and 60 ml of the milk (warm) in a bowl and give it a stir. Leave this mixture for about 10 min in a warm spot (we used the oven on 100 ◦C) until the mixture gets foamy. (Start again when it doesn’t foam, there needs to be a layer of foam on top of the mixture)
2. Sieve the flour in a big bowl and stir in the left over sugar, raisins and apple. Create a small dimple in the middle and pour in the remaining milk, the yeast mixture, eggs and the zest. Mix with a non-serrated knife/blade until it’s at a batter.
Leave it to rise for 30 min, with a moist towel to cover up. I used the oven again on 100◦C to do this, because our house was not warm enough to make the dough rise.
Mix the batter/dough one more time. The mixture has to drop from the spoon in one go.
3. Fill a deep pan with the oil and let it heat until 180◦C or until a small piece of bread would be attacked by bubbles immediately (turn brown in 15 seconds). It’s important the oil is hot enough.
Make with two tablespoons, small balls of the mixture and drop carefully into the oil. Usually 3 balls can be cooked at the same time, but it depends on how large your pan is, but they need room to flow around a bit. Bake them until golden brown. If the balls are perfectly round they should turn to their other sides by themselves, if not you may help them a little with a fork.
When they're golden brown, take them out of the oil (I used a sieve to do this), and lay them on some paper towel to leak some of the excess oil out. After that you can serve them on a plate and sprinkle a good amount of icing sugar on top and on the side to dip them in.
You can still eat them the next day, either cold or put them in the oven for a couple of minutes on low heat.
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