Recipe by BarbaraK
I like the recipe because it reminds me of my childhood.
Top Review by Missy Wombat
This is the traditional way of making oliebollen, the Dutch doughnut which is made for Old Year's Day or New Years Eve. For those who insist on using yeast, this is a good recipe. There is another way though so I'd better post my mother's recipe! The doughnuts cook themselves in the oil and turn over. The trick is to have enough oil - this is not the time to be stingy. I prefer sunflower oil for deep frying.
- 7 g dry yeast
- 1 cup light blue capped milk
- 2 1⁄4 cups flour
- 2 teaspoons salt
- 1 egg, lightly beaten
- 1 1⁄2 cups raisins
- 1 cooking apple, peeled, cored and chopped
- oil (for deep frying)
- powdered sugar
Directions See How It's Made
- Sprinkle the yeast over 1/4 c milk and leave somewhere to combine by itself.
- Combine the flour and salt and add remaining milk and the egg.
- Add yeast mixture, raisins and apple.
- Mix well.
- Let stand in a warm place until doubled.
- Heat oil to 160 degrees for frying.
- Shape balls of batter with 2 metal spoons and drop them in the hot oil a few at a time.
- Deep fry for about 8 minutes.
- Drain on paper towel.
- Put powdered sugar in paper bag.
- Put the drained doughnuts in the sugar and shake to coat.
- Remove and let cool.
- Once cool, shake them in the sugar again.