Dutch Fried Puffs

Name: Dutch Fried Puffs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: vegetable oil; 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. ground mace; 2 1/2 c. all-purpose flour; 1/2 c. currants or raisins (optional); 1/4 c. sugar; 1/2 tsp. ground cinnamon

Eats Now Editorial Team · 957 kcal · General

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Dutch Fried Puffs – a delicious recipe with vegetable oil, milk, sugar, vegetable oil, eggs, baking powder. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

vegetable oil
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. ground mace
2 1/2 c. all-purpose flour
1/2 c. currants or raisins (optional)
1/4 c. sugar
1/2 tsp. ground cinnamon

1
Heat oil (2 to 3 inches) to 375u00b0.
2
Beat milk, 1/2 cup sugar, 1/4 cup oil, the eggs, baking powder, salt, mace and 1 cup of the flour in large mixer bowl on low speed, scraping bowl constantly, 30 seconds.
3
Beat on medium speed, scraping bowl occasionally, 2 minutes.
4
Stir in remaining flour and currants.

957

kcal

Calories

Fat

164

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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Frequently Asked Questions

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

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

Yes, Dutch Fried Puffs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
957 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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