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Oliebollen (Dutch Doughnuts)
Prep
20 mins
Cook
10 mins
Servings
12
Difficulty
Easy
Every winter, my Dutch grandmother would make these wonderful oliebollen, and now I've finally perfected her recipe. These fried dough balls are studded with currants and raisins, plus fresh apple for a lovely texture and natural sweetness. What I love most is how quick they come together, taking just thirty minutes from start to finish, making them perfect for holiday gatherings or unexpected guests. The dried fruit provides wonderful fiber and sustained energy, so you can feel a bit better about indulging in these crispy, powdered sugar coated treats. They're also incredibly budget friendly, using simple pantry staples to create something that tastes like you spent hours in the kitchen.
Ella x
Ingredients
- 11 (0.6 ounce) cake compressed fresh yeast
- 11 cup lukewarm milk
- 22 ¼ cups all-purpose flour
- 22 teaspoons salt
- 11 large egg
- ¾ cup dried currants¾ cup dried currants
- ¾ cup raisins¾ cup raisins
- 11 medium granny smith apple - peeled, cored and finely chopped
- 11 quart vegetable oil for deep-frying
- 11 cup confectioners' sugar for dusting
Detail level
Instructions
- 1
Break up compressed yeast and stir into warm milk. Let stand for a few minutes to dissolve.
- 2
Sift flour and salt into a large bowl. Stir in yeast mixture and egg until smooth. Stir in currants, raisins, and apple. Cover the bowl and set in a warm place to rise until doubled in volume, about 1 hour.
- 3
Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
- 4
Use two metal spoons to shape scoops of dough into 12 balls. Drop them carefully into the hot oil and fry until golden brown, about 8 minutes. Remove doughnuts with a slotted spoon and drain on paper towels.
- 5
Dust doughnuts with confectioners' sugar. Transfer to a serving platter and dust with more confectioners' sugar.
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