Crispy Dutch Oliebollen Recipe - Festive treats for family and friends
Known as "Dutch Doughnuts," these golden, crispy delights are a beloved tradition during the holiday season.
Ingredients
- 1¼ tsp dry yeast
- 1 cup lukewarm milk
- 2¼ cup all-purpose flour
- ½ tsp salt
- 1 large egg whisked
- ¾ cup raisons
- ¾ cup dried currants
- 3 Granny Smith apples peeled, cored and cut in small cubes, or grated
- Vegetable oil for deep-frying
- 1 cup icing sugar for dusting
Instructions
Activate the Yeast
- Dissolve the dry yeast in lukewarm milk. Let it sit for a few minutes until bubbly and activated.
Prepare the Batter
- In a large mixing bowl, sift together the flour and salt.Stir in the yeast mixture and whisked egg to create a smooth batter.Fold in the raisins, currants, and apple.
Let It Rise
- Cover the bowl with a clean kitchen towel and let the batter rise in a warm place for about 1 hour, or until it has doubled in size.
Heat the Oil
- In a deep fryer or a large heavy-bottomed pan, heat the vegetable oil to 180-190°C (350-375°F).
Shape & Fry
- Use two spoons to scoop and shape small balls of dough. Carefully drop them into the hot oil.Fry the doughnuts for about 8 minutes, turning occasionally, until they are golden brown and fully cooked.
Drain & Dust
- Remove the Oliebollen from the oil and drain on paper towels.Generously dust them with powdered sugar before serving.
Serving Tips
- For the best experience, serve Oliebollen warm, dusted with extra powdered sugar. They’re perfect for holiday parties, family gatherings, or as a cozy rainy or winter snack.