New Year’s recipes


Deep-fried Doughnuts

(to make approx. 12 doughnuts)
50 grams raisins
50 grams currants
2.5 dl milk
250 grams flour
5 grams salt
12 grams yeast
1/2 egg
(optional: 25 grams finely cut candied orange or apple peel) oil

Wash and dry the currants and raisins. Dissolve the yeast in a little lukewarm milk. Mix the flour with the salt, make a well in the middle. Work the rest of the milk, the egg and the yeast into the flour. Beat well until you have a smooth batter, continue beating for a few minutes until the batter falls off the spoon in blobs. Stir the currants, raisins, candied peel and/or apple peel through the batter. Cover with a moist cloth and leave in a warm place to rise for approx. 1 hour (e.g. on a radiator). Fill half a (chip) pan with oil and heat to approx. 170° C (330° F). Grease two spoons and shape balls of the batter, drop into the hot oil. Fry for approx. 3 minutes, turning as necessary until done and golden-brown. Do not fry too many at a time; the temperature of the oil should remain constant, otherwise the doughnuts will turn out greasy. Drain the doughnuts on absorbent paper and serve hot with caster sugar.

Duivekater (a sweet bread)

500 grams flour
100 grams sugar
75 grams butter or margarine
2 dl water
40 grams yeast
1 lemon
1 egg
1 teaspoon salt

Legend has it that ‘Duivekater’ was an offering bread originally which was prepared in the period between Saint Nicholas and Epiphany. Grate the lemon peel. Beat the egg in a small bowl. Sift the flour above a bowl, make a well in the middle. Add the yeast, 2 teaspoons sugar and a splash of warm water. Beat this mixture with a fork until smooth, add the rest of the water and add 1/4 of the flour. Knead the dough for 1 minute and cover with some of the remaining flour. Leave the bowl in a warm place for approx. 20 minutes. Add the rest of the sugar, the grated lemon peel, the butter and the salt. Knead the dough well for 8-10 minutes. Shape the dough into a ball, cover it with plastic foil and leave to rise at room temperature for 1 hour. Grease a baking tray. Dust the working surface, the dough and your hands with flour. Flatten the ball and roll into a 40-50 centimeter oblong shape with pointy tips. Transfer it to the baking tray, cover with a dry cloth and leave to rise for 15 minutes. Slash both tips 3 times for a length of approx. 10 centimeters and curl in the strips which result. Carve figures into the dough with a sharp knife. Brush the dough with beaten egg and leave to rise for a further 15 minutes. Preheat the oven for 10-15 minutes at 200° C. Brush the dough with some more egg and bake the Duivekater golden-brown in the middle of the oven in 25-30. Cool the bread on a wire rack.

Apple fritters

Make the doughnut batter as described on the left, but without the filling. Peel and core some apples. Cut into approx. 1 cm thick rings. Dip the rings into the batter and fry in the same way as the doughnuts. Sprinkle the apple fritters with sugar and cinnamon.

Apple turnovers

4 sheets deep-frozen puff pastry
2 tart apples
4 tablespoons currants
2 tablespoons raisins
2 teaspoons cinnamon
4 tablespoons sugar
cup of water

Defrost the puff pastry and preheat the oven to 200° C (380° F). Peel and core the apples. Cut into cubes and mix these in a bowl with the currants, raisins, 2 cinnamon and 2 teaspoons sugar. Mix well. Place some of the apple mixture on each sheet of puff pastry. Moisten the edges of the parcels and fold into triangles. Press the edges well with a fork and place the parcels on the baking tray. Brush with some water and sprinkle sugar on top. Bake the apple turnovers in 15 to 20 minutes.

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