Are you looking for the best recipe for the best donuts? Do you even though many times it called grandmothers recipe ever tried a somewhat disappointing result?
Read here the Salek fritters recipe. ( download PDF ) Over the years in different ways tried and refined. (Last update: January 1, 2011) These fritters recipe is based on the best recipes as you find on the internet, with some small changes to make it even a tad better. You will also find some do's and don'ts, so you just do things right and not do and why.
Edit, apple turnovers , we have now too!
Depending on the size that you bake donuts, you can bake this recipe about 30 donuts. Because of the success we are now 2 times 
The Ingredients:
- 1 kilo of wheat flour (preferably patent / super flour)
- 1 bottle of old brown beer (300 ml)
- 700 ml of water (lukewarm, about 40 degrees CAUTION: Too cold or too hot will not rise!)
- 20 grams of salt
- 50 grams sugar
- 80 grams of yeast (which is fresh baker's yeast. If you have bags to 7 grams of dry yeast, use 5 bags, so 35 grams)
- 2 grams of cinnamon
- 8-10 drops of lemon juice
- 250 grams raisins
- 100 grams of fresh apple pieces (cooking apples or something)
- peanut oil (unused, clean oil)
Additional convenient amenities:
- A large scoop (I often see three sizes, take the largest) take the type that you must squeeze.
- A clean bucket, at least 10 liters
- Electric mixer with dough hooks
Oil is often a point of discussion. I use peanut oil because I think this also gives the best result and usually is used by bakers. Sunflower oil gives, however, the most neutral taste, already shall be this is in the case of the arachis oil a large extent by the apple pieces of taken care of.
The preparation:
- Let the raisins soak for at least one hour in warm water (or for example if 1 or 2 days in advance)
- Strain the raisins so most of the water has leaked
- Take a large bowl and mix the hot water and the brown beer
- Use the mixer with dough hook, put it on the lowest setting and sprinkle the yeast added. Mix briefly until the yeast is included.
- While mixing, add all the flour and mix the batter briefly
- Add all to fill, the currants / raisins, cinnamon, sugar, salt, apple pieces and lemon juice
- After everything is mixed together, pour everything out of the bowl into the bucket
- Make an old tea towel wet with hot water and cover the bucket with it.
- Place the bucket on a draft-free place where it is warm and leave it for about 50 minutes to 1 hour. (If problems arise, the low temperature sometimes a problem. We leave the sink full of hot water run and put the bucket in it, with still the tea towels on it. The high humidity and warm temperatures provide good prizes and enjoy light donuts)
The dough is of good quality as the two-thirds of the bucket has reached. It is light enough for pretty light bulbs. If you have longer to rise with the dough to the edge, let the bucket just one or two drops from 10 cm height so you can see a little bit lower to 2/3 of the bucket.
Most people use a deep fryer, set it to 190 degrees! (In other cases a stable temperature of 180 degrees enough) Dip the scoop after every ball even in the hot oil (so the dough slides easily off) and spoon the dough out of the bucket and squeeze it into the pan. 6 to 8 minutes would be enough. Do not take too many donuts at a time otherwise the oil will cool too quickly and the bulbs are fat.
Let the donuts drain on kitchen paper. Be prepared for many compliments from the diners!
Download this recipe donuts .
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In many recipes they put an egg through. Not here. Why would you add egg or not?
I'm going to try this recipe.
Dear Victor,
An egg is does not necessary, inform the yeast ensures sufficient airiness on, provided you ensures that it is good rice.
Good luck with baking, it really is a great recipe, we'd love to hear how it tasted
Happy New Year!
Hello,
I tried your recipe but I must say they taste nowhere.
I live in thailand and have in the bakery store all my recipes taken, done everything by the book but, alas!
Now the question is there a difference in the types of wheat flour, because I feel that I'm wrong, because mine is verl darker than in the Netherlands ..
Gr sanne
Dear Sanne,
However, I do think that we should go from here it's not gone entirely according to the recipe. Many people around us, friends and acquaintances such as neighbors every year now download the recipe. Increasingly, we ask whether any changes were needed but already a big time is not changed.
It is eye after years of something different to hear compliments
It is very important to the recipe in detail and not try to follow something similar to replace it. The flower must indeed patent flour have been, or, preferably, Super Patent. These last one is not often at a grocery store available. The temperature should be closely monitored, it must be good rise (1/3 - 1/2 of a 10 liter bucket approximately). Brown beer, let soak raisins lot and the right oil. This whole reept is matched, for example, the fact that apple pieces in it for the taste of peanut oil (peanut) oil to neutralize etc. The change thus has different effects.
I hope this contributes to a better result next time! Good luck and thank a great New Year!
Well, tomorrow I'm trying! The raisins are to swell, brown beer is ready. In response to Sanna, I used to work at a mill. I know from experience that quality of flour very much matters. I use baker's flour quality Zeeland. This is superfine flour. Good flower you recognize the fact that it feels slightly greasy between the fingers, unlike the cheap factory flour from the supermarket that feels like you just dusted your closet. Good flour should be pure white. A happy New Year everyone!
Today, we have used this recipe. The donuts are delicious! The apple gives a fresh accent and gives the beer a light bulb! In short, super!
While I do think I'm baking this recipe that I've used last year. (Long live google) I have the same problem, namely: the donuts are veeeel too airy. they weigh nothing, but are extremely cool. After the first few balls I thoroughly stirred the batter makes it slightly thicker. That improved the situation some. But next year I use less yeast and I will put some more raisins. the taste is also excellent.
Thank you!
Indeed we are a fan of reasonably light bulbs. Of course it depends how far you let them rise. According to you there in the recipe you the bucket just once can drop from a few inches, then it drops slightly. Incidentally, that has hardly anything with the fat balls to make. Fat usually means that the oil is not hot enough. Itself, we use a fryer with a digital meter, you can see that it is too cool! (With us, he is between 185-190) It is really matter that the oil is hot to hold, then you avoid fatty spheres. Enjoy!
At the last minute .. and of course all a very happy, prosperous and delicious 2012!
'm On it to blow. First 10 donuts I could throw it away. I had the fat too hot! After a while things went well. Beautiful donuts and not bold! Tip for men: use sweet brown beer, bock beer not like me today, that makes the taste less appealing. A pinch of clove powder gives even just a little extra to the taste. Use your sachets, you can suffice with less I think, make the yeast is very present, but that may also have come through the bock beer.
this seems like a good recipe, I am doing the mash the zest of a lemon and 1 orange, especially the latter gives a lovely accent