Prep 2 hrs
Cook 8 mins
- 1 package dry yeast
- 236.59 ml lukewarm milk
- 532.32 ml flour
- 9.85 ml salt
- 1 egg, lightly beaten
- 354.88 ml raisins
- 1 cooking apple, peeled,cored and chopped
- oil (for deep frying)
- powdered sugar
- Sprinkle the yeast over 1/4 c milk and stir to dissolve.
- 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 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.
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.
These were a big hit at the office! People were mad at me for bringing them because they couldn't stop eating them LOL. They are better eaten fully cold, rather than freshly-made. Thanks!