Oliebollen (Dutch Doughnuts)
photo by Marissa Reedhead
- Ready In:
- 2hrs 5mins
- Ingredients:
- 9
- Serves:
-
20
ingredients
- 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
- 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.
Reviews
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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.
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The worst being Dutch I know this they are too dry this recipe has items missing, like there should be about 1/4 cup of sugar in the mixture also there should be more milk, it should be a softer dough. The texture is all wrong. Pass on this recipe as you will be disappointed and embarrassed when serving. Look for another reciepe! I threw mine out!
RECIPE SUBMITTED BY
BarbaraK
United States
I enjoy cooking and trying new things which is why I am so pleased to have found this site.
I live in Texas but hope to move back to Montana someday.