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5 from 1 vote


These Dutch doughnuts are fried in oil, dusted with icing sugar and served on New Year's eve
Course: Dessert
Author: Adapted from


  • 20 g cranberries
  • 60 mls whisky
  • 120 mls milk
  • 8 g active dry yeast
  • 125 g flour
  • 17 g fructose
  • Zest of 1 lemon zest
  • 1 egg lightly beaten
  • Pinch of salt
  • 1.25 mls ground nutmeg
  • 17 g softened butter
  • 500 mls canola oil for frying
  • Icing sugar for dusting


  • Place the cranberries into a bowl, add the whisky and cover
  • Leave to soak overnight
  • Place the milk into a microwavable jug and warm
  • Add the yeast to the milk, mix in and set aside
  • Place the flour, fructose and lemon zest into a mixing bowl and stir to combine
  • Add the milk and mix in using a spatula
  • Pour in the egg, add the salt, nutmeg and butter and mix to combine
  • Drain the cranberries and stir into the mixture
  • Cover with clingfilm and leave to prove until doubled in volume
  • Stir the mixture, cover and leave to prove until doubled in volume
  • Place the oil into a heavy bottomed sauce pan and heat to 190° Celsius
  • Stir the batter and using an ice cream scoop, drop two dollops of batter at a time into the oil
  • Cook for 90 seconds a side
  • Remove from the oil and place onto paper towels to drain
  • Once they are all done, transfer to a plate and dust with icing sugar
  • Serve immediately


You can use sugar if you would prefer not to use fructose.
If you do not have the time to soak the cranberries overnight, try for at least a couple of hours


Serving: 8g