Oliebollen
Ingredients
- 500 g flour
- 7 g yeast
- 300 ml lukewarm milk
- 50 g sugar
- 2 eggs
- pinch of salt
- 150 g raisins or currants, soaked
- 1 apple, peeled and diced
- oil, for frying
- powdered sugar, for dusting
Oliebollen ('oil balls') are the Netherlands' traditional way to ring in the New Year — a sticky, wet yeasted batter studded with raisins and diced apple, dropped by spoonfuls into hot oil and fried until golden, with a soft, airy interior and slightly crisp shell. They're served warm, generously dusted with powdered sugar.
Method
Dissolve the yeast and a little sugar in the warm milk; let it foam for 5-10 minutes.
Combine the flour, remaining sugar and salt, then mix in the eggs and yeast mixture, beating for 8-10 minutes until smooth, elastic and quite sticky.
Fold in the soaked raisins and diced apple.
Cover and let rise in a warm place for about an hour, until doubled.
Heat oil to around 170°C (340°F).
Scoop spoonfuls of the sticky batter into the hot oil and fry, turning occasionally, for 4-6 minutes until deep golden and cooked through.
Drain on paper towels and dust generously with powdered sugar while still warm.
