Oliebollen are Dutch pastries similar to doughnuts. These deep-fried treats are typically filled with raisins and dusted with powdered sugar. Some modern variations are served with berry filling, but this is a traditional recipe. Oliebollen are a popular treat on New Year's. Eat them hot if possible!
Ingredients
- cake compressed fresh yeast: 1 piece (0.6 ounce)
- lukewarm milk: 1 cup
- ¼ cups all-purpose flour: 2 piece
- salt: 2 tsp
- egg: 1 piece
- currants: 0.75 cup (dried)
- raisins: 0.75 cup
- medium Granny Smith apple - peeled, cored and: 1 piece (chopped)
- quart vegetable oil for deep-frying: 1 piece
- confectioners' sugar for dusting: 1 cup
Metric Conversion
Stages of cooking
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Break up compressed yeast and stir into warm milk. Let stand for a few minutes to dissolve.
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Sift flour and salt into a large bowl. Stir in yeast mixture and egg until smooth. Stir in currants, raisins, and apple. Cover the bowl and set in a warm place to rise until doubled in volume, about 1 hour.
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Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
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Use two metal spoons to shape scoops of dough into 12 balls. Drop them carefully into the hot oil and fry until golden brown, about 8 minutes. Remove doughnuts with a slotted spoon and drain on paper towels.
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Dust doughnuts with confectioners' sugar. Transfer to a serving platter and dust with more confectioners' sugar.
