Doughnut balls

  • Main course
  • 4 Persons
  • 90 min


  • 500 grams flour
  • 1 teaspoon salt
  • 10 grams dried yeast or 30 grams fresh yeast
  • 2 dl lukewarm milk
  • 3 dl lukewarm La Trappe Dubbel
  • 1 egg
  • Grated peel of half a lemon
  • 100 grams rinsed currants
  • 100 grams rinsed raisons
  • 50 grams finely cut candied lemon peel
  • 1 Bramley apple
  • 1 Tripel to drink when leaving the dough to rise.

30 cl La Trappe Dubbel (7%)

More about La Trappe Dubbel (7%)


  • Make a batter from the flour, Dubbel, milk, salt, lemon peel and egg.
  • Rinse the currants and raisons and dry them. Mix them with half a tablespoon of flour (that way they don’t sink in the batter), peel the apple and cut it into cubes.
  • Add the apple, currants, raisons and candied lemon peel and mix well.
  • Cover the batter and let it rise in a warm place. Take into consideration that it will rise substantially so use a big pot or bucket.
  • Now it’s time to enjoy your Tripel.
  • After an hour, the batter is ready and you can begin frying.
  • Heat enough oil to 180 C, with two spoons make a ball, which you carefully slide into the oil and fry until it’s golden-brown.
  • If the balls don’t turn over by themselves, help them along. Serve warm with icing sugar.
  • Recommended beer: La Trappe Dubbel at 8 degrees Celsius

Recipe from Bert van Ree