Nothing beats my Oma’s Oliebollen recipe - they are light, fluffy and perfectly crispy on the outside. They are a really special Dutch donut that we only make on New Year's Eve to celebrate the year ahead. Happy New Year everyone!
Ingredients
- 14g dried yeast
- 125ml warm water
- 60g caster sugar
- 450g flour
- Pinch salt
- 250ml milk
- 2 eggs
- 100g currants
- 100g raisins
- 1 granny smith apple, diced
- Icing sugar for dusting
- Oil for frying (I use canola)
Method
1. Place the yeast into the warm water, stir and set aside.
2. In a large mixing bowl add the sugar, flour, and salt and mix.
3. Create a well in the centre and add the milk, beaten eggs and water yeast mixture.
4. Starting from the centre and working your way out mix the batter.
5. Mix through the currants, raisins and apple.
6. Leave the mixed dough in a bowl big enough for it to double, cover it with plastic wrap and set aside for 1 hour.
7. In a large pot 2/3 full with oil, heat until it reaches 160c.
8. Using 2 spoons, place in golf ball size pieces of the dough in batches of 5-6 and cook until golden brown - around 5-6 minutes.
9. Remove from the oil and leave on a wire rack to drain.
10. Dust HEAVY with icing sugar and enjoy!
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