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Dutch Dough Balls

  1. Soak the raisins in some rum or warm water several hours before, preferably the night prior to the frying.
  2. Dissolve the yeast in the warm milk. Mix the flour, sugar and the lemon zest, and stir the milk and yeast mix carefully.
  3. Add the egg and the salt and stir the butter for several minutes until everything is nicely blended.
  4. Stir in the drained raisins.
  5. Cover and let rise until it doubles its volume, stir down and let rise again.
  6. In the meantime, heat the oil in the fryer up to 190°C (375F). Place a plate with several paper towels to soak up the excess fat of the fried goods.
  7. Stir the butter down. Now use a large spoon or an ice cream scoop to take out a portion, drop it into the hot oil and fry for about four minutes on each side or until it becomes brown. It is important to gauge the temperature of your oil: too hot and the oil will scorch the outside, but leave the inside of the balls uncooked.
  8. Drain the balls on paper towels, then transfer onto a new plate and sprinkle with powdered sugar.




  • 125 grams (4.4 oz) flour
  • 75 ml warm milk
  • 7 gram (0.25 oz) active dry yeast
  • 20 grams (0.7 oz) softened butter,
  • 15 grams (0.5 oz) sugar
  • 1 teaspoon lemon zest
  • Pinch of salt
  • 1 egg
  • 20 grams (0.7 oz) raisins and currants or other dried fruits
  • 1 heaping tablespoon of powdered sugar

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