Make sure the milk, butter and egg are at room temperature.
Weigh all the ingredients carefully. Sieve the flour. Crumble
the fresh yeast into a measuring cup and pour in the correct
amount of milk. Stir the mixture with a whisk so that the yeast
dissolves in the milk. Pour the milk with the dissolved yeast
into the flour and mix with the whisk.
Melt the butter. Separate the egg white and the yolk. Mix the
yolk and melted butter into the flour and milk batter.
Beat the egg white to a firm foam. Fold the egg white foam
under the batter. If the batter is too firm, you can add a dash of
milk.
Sprinkle a pinch of salt into the batter. Heat the fryer to 180 to
190°C.
Take a portion of the batter with a small ladle and pour it into
the hot fryer in one go. Do not fry too many balls at once, so
that they do not stick together. Fry the ‘smoutebollen’, as we
have named them here, until golden brown. Turn them over
briefly during baking.
Lay a napkin or a sheet of kitchen paper in a serving dish and
let the buns drain. Dust generously with icing sugar.
Belgian donuts
200 g sifted pastry flour
1 egg
salt
icing sugar
25 g butter
25 cl milk
15 g fresh yeast
Make sure the milk, butter and egg are at room
temperature. Weigh all the ingredients carefully.
Sieve the flour. Crumble the fresh yeast into a
measuring cup and pour in the correct amount
of milk. Stir the mixture with a whisk so that the
yeast dissolves in the milk. Pour the milk with
the dissolved yeast into the flour and mix with
the whisk.
Melt the butter. Separate the egg white and the
yolk. Mix the yolk and melted butter into the
flour and milk batter.
Beat the egg white to a firm foam. Fold the egg
white foam under the batter. If the batter is too
firm, you can add a dash of milk.
Sprinkle a pinch of salt into the batter. Heat the
fryer to 180 to 190°C.
Take a portion of the batter with a small ladle
and pour it into the hot fryer in one go. Do not
fry too many balls at once, so that they do not
stick together. Fry the ‘smoutebollen’, as we
have named them here, until golden brown.
Turn them over briefly during baking.
Lay a napkin or a sheet of kitchen paper in a
serving dish and let the buns drain. Dust
generously with icing sugar.
200 g sifted pastry
flour
1 egg
salt
icing sugar
Belgian donuts
25 g butter
25 cl milk
15 g fresh yeast
Ingredient
quantities
are
only
listed
when
absolutely
necessary.
Making
the
right
choices
when
following
a
recipe,
with
your
fiery
passion
for
cooking,
that's
creative cooking
!
