Danish Doughnuts

Round, apple-sized doughnuts, with or without filling, generously dusted with powdered sugar, are characteristic of New Years celebrations in Denmark. Of course, you can also prepare them for other occasions.

Details

  • Preparation Time: 90 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 15

Ingredients

  • 1 piece Lemon, fresh, without shell

  • 1 piece Apple, fresh

  • 500 g Flour, Wheat, bread flour

  • 75 g Raisins

  • 0.5 l Milk, whole milk

  • 25 g Yeast, dry

  • 50 g Candied fruit

  • 1 teaspoon Sugar, white

  • 1 pinch Salt, table

  • 0.5 teaspoons Spices, cinnamon, ground

  • pieces Oil, vegetable oil, canola

sprinkle

  • 60 g Powdered sugar

Steps

  1. Wash the lemon, dry it thoroughly, and finely grate the peel. Then cut the lemon in half and squeeze the juice from both halves. Wash the apple, peel it, cut it into 4 pieces, and remove the core, then slice each piece into thin slices. Place the slices in a bowl and pour the lemon juice over them. Sort the raisins, wash them, and drain.

  2. Place a saucepan with milk on the stove and slowly heat it to lukewarm (about 40 °C). Crumble the yeast into a cup, add sugar, 1 dl of warm milk, and mix well until the yeast is completely dissolved. Cover the cup with a clean cloth and let it rest in a warm place for 10 minutes to allow the yeast to rise.

  3. Sift the flour into a bowl, salt the edges, and sprinkle with cinnamon. Make a well in the center of the flour and pour in the risen yeast. Add the remaining lukewarm milk and mix and knead everything well. Knead until the dough no longer sticks to your hands and the sides of the bowl.

  4. Mix in the grated lemon peel, apple slices, raisins, chopped candied peels, and cinnamon. Shape the dough into a ball, place it in a lightly greased bowl, cover with a clean cloth, and let it rest in a warm place for 1 hour.

  5. Heat oil in a large pot to 180 ºC (if you don't have a thermometer, you can help yourself by dipping the handle of a wooden spoon into the oil. The oil is hot enough when bubbles start to form around the handle). There should be enough oil so that the doughnuts can float in it.

  6. Take a large soup spoon and dip it into the heated oil for a few seconds. Then scoop the risen dough with the spoon and place it in the oil. The dough will easily slide off the oiled spoon. Fry the doughnuts gradually. Depending on the size of the pot, you can fry up to 6 to 8 doughnuts at a time. After 4 minutes, turn the doughnuts and fry them on the other side. Repeat the process until all the dough is used.

  7. Remove the fried doughnuts from the oil with a slotted spoon and place them on paper towels to absorb excess fat. Then arrange them on a serving plate, dust with powdered sugar, and serve.

Nutrition Information (Per 100g)

  • Calories: 198.72 kcal
  • Fat: 1.56 g
    • Saturated Fat: 0.37 g
  • Carbohydrates: 38.22 g
    • Sugars: 6.16 g
  • Protein: 6.01 g
  • Fiber: 1.71 g

Advice

For frying, use fats that do not contain water, such as coconut fat or good oil. It is best to use organic lemons, whose peel is not treated with pesticides. If organic lemons are not available, immerse the lemon in boiling water for a few minutes and wipe it well to remove the wax, which contains toxins. You can also mix some chopped hazelnuts into the dough. The dough can also be prepared without raisins, candied peels, and apples. Doughnuts prepared this way can (when baked, drained, and slightly cooled) be slightly opened and filled with whipped cream, vanilla custard, or jam.