Dutch doughnuts, made with an enriched yeast dough and cooked in a deep fat fryer, with several fillings.
- 400 g of flour
- 2 tsp of salt
- 20 g of fresh yeast
- 300 ml lukewarm milk
- 1 tbsp of sugar
- 2 eggs
- 200 g of raisins (soaked, washed and dried)
- 1 big apple (peeled, cored and chopped in small cubes)
- fat for deep fat frying
- icing sugar
- Dissolve the yeast in the milk, leave for a few minutes to get frothy.
- Mix the flour, salt and sugar.
- Add the eggs and the yeast-milk mixture to the flour.
- Use a wooden spoon, whisk (needs to be a sturdy one) or dough-hooks and a mixer to mix everything together.
- Keep mixing for about 10 minutes to develop the gluten.
- Mix the raisins and apple through.
- Cover the bowl and leave to rise for about 1 hour.
- Heat the fat in a deep fat fryer or suitable pan to 170C.
- Form spheres from the risen batter with 2 spoons, or an ice cream scoop, dipped in the hot fat and let them slide into the hot fat.
- Bake them until brown, in 4-6 minutes. When the temperature of the fat is correct, the oliebollen will turn their selves over when the first side has browned enough.
- Take the oliebollen from the fat with a slotted spoon, place them in a colander to get rid of most of the fat, then place them in another colander layered with kitchen paper towels. Use more kitchen paper towels between the layers. The towels will absorb the remaining fat.
- Use the same method to bake the rest of the dough.
- Eat hot, cold or reheated in the microwave and dusted with sugar.
Goudreneitten are the traditional apples to use.
For plain oliebollen, just leave out the raisins and apple.
For the fillings substitution is possible, but keep the same weight in total.
- Prep Time: 1 hour 30 mins
- Cook Time: 45 mins