Dutch Doughnuts Recipe

Name: Dutch Doughnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 3/4 c. milk; 1/2 c. sugar; 1/4 c. vegetable oil; 2 eggs; 3 tsp. baking powder; 1/2 tsp. salt; 1/2 tsp. nutmeg; 1/2 tsp. cinnamon; 2 1/2 c. flour; 1/4 c. sugar; 1/4 c. currants or raisins (optional); Crisco or vegetable oil

Servings: persons

3/4 c. milk
1/2 c. sugar
1/4 c. vegetable oil
2 eggs
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
2 1/2 c. flour
1/4 c. sugar
1/4 c. currants or raisins (optional)
Crisco or vegetable oil

1
Heat Crisco or oil (2 to 3-inches) to 375u00b0.
2
Beat milk, 1/2 cup sugar, 1/4 cup oil, eggs, baking powder, salt, nutmeg, cinnamon and 1 cup flour in a large mixing bowl on low speed, scraping sides constantly for 30 seconds. Beat on medium speed, scraping sides of bowl occasionally for 2 minutes.
3
Stir in remaining flour and currants.
4
Drop batter by teaspoonfuls into vegetable shortening.
5
Turn doughnuts as they rise to the surface. Fry until brown, 2 to 2 1/2 minutes on each side.
6
Drain on paper towels.
7
Roll doughnuts in powdered sugar.
8
For non-sugar users, sprinkle lightly with a sugar substitute.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 c. milk, 1/2 c. sugar, 1/4 c. vegetable oil, 2 eggs, and more.

Yes, Dutch Doughnuts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Dutch Doughnuts

How did you like this recipe?

Frequently Asked Questions