Oliebollen - the No-Yeast Version.

READY IN: 2hrs 30mins
YIELD: 1 batch


  • 750
    g self-raising flour, sifted
  • 1 12
    liters milk
  • 100
  • 100
  • 14 - 12
    cup sultana, raisins and peel
  • 1
    apple, grated (eg Granny Smith)
  • 1
  • 1
    (330 -660 ml) bottle beer, preferably a dark ale or stout (I use Coopers stout here in Australia.)


  • Cream the butter and sugar.
  • Add the remaining ingredients in batches, mixing well and adding the fruit last.
  • The amounts are only guides- you are aiming for a thickish batter.
  • Heat up the sunflower oil for deep frying and drop scant tablespoons worth of dough.
  • Deep fry for about 5-7 minutes- they are self turning.
  • If you are too generous with the amount the doughnuts sink to the bottom of the pot and stick.
  • Not a good idea!
  • Too small and they overcook.
  • The aim is to have a golden doughnut that is cooked right through.