Recipe for cooking dutch fried puffs

Recipes from Germany and Austria :: German and Austrian Breakfasts

In the Netherlands, chopped apples or other fruit are sometimes stirred into the batter.

Canola (or other vegetable) oil
3/4 c. milk
1/2 c. sugar
1/4 c. canola (or other vegetable) oil
2 eggs
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground mace
2 1/2 (two and a half) c. flour
1/2 c. currants or raisins (optional)
1/4 c. sugar
1/2 tsp. ground cinnamon

Heat 2 to 3 in. oil to 375 degrees fahrenheit.

Beat milk, 1/2 c. sugar, 1/4 c. oil, the eggs, baking powder, salt, mace and 1 c. of the flour in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on med. speed, scraping bowl occasionally, 2 mins. Stir in remaining flour and the currants. Drop batter by tsp.ful into hot oil. Turn puffs as they rise to the surface. Fry until golden brown, 2 to 2 1/2 mins. on each side; drain. Mix 1/4 c. sugar and the cinnamon. Roll puffs in sugar mixture.

Makes about 30 puffs.