- 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