Dessert
Oliebollen (Dutch doughnuts)
- Preparation time
- 2 h 30
- Servings
- serves 20
Ingredients
serves 20
- Flour — to buy500 g
- Milk — to buy25 cl
- Egg — to buy1
- Baker's yeast — to buy10 g
- Sugar — to buy80 g
- Raisins — to buy100 g
- Apple — to buy2
- Sucre glace — to buypour saupoudrer
Preparation
Dissolve the yeast in warm milk with a pinch of sugar and let sit for 10 minutes, until it foams.
In a large bowl, mix the flour, salt, sugar and a pinch of salt, then stir in the milk-yeast mixture and the egg to form a thick, sticky batter.
Add the raisins and diced apple, mix well.
Cover with a towel and let rise for 1 hour at room temperature, until the batter doubles in size and bubbles form on the surface.
Heat the oil to 175°C in a large pot.
Using two spoons, shape balls of batter and gently slide them into the hot oil, without overcrowding the pot.
Fry for 5 to 6 minutes, turning halfway through, until golden brown and cooked through.
Drain on paper towels and dust generously with icing sugar before serving hot.