Oliebollen Dutch Doughnuts Recipes

THE BEST TRADITIONAL OLIEBOLLEN (DUTCH DONUTS) (SO DELICIOUS)

Steps:

• Wash the raisins and leave them in a small bowl, just below water level for about 1 hour.
• Melt the butter on low heat. Warm the milk to 100 °F / 37 °C.
• Stir the yeast in the milk.
• Mix the flour, salt, and sugar in a bowl and stir the eggs, one by one, through the batter.
• With a whisk mix the beer through the dough, bit by bit.
• Stir until all lumps are gone.
• Add the milk-yeast mixture, butter, and cinnamon and mix well.
• At last, add the raisins and the apple and stir slowly with a wooden spoon for a few minutes.
• Wet a towel with lukewarm water and lay this over the bowl. Top with plastic foil.
• Let the dough rise for about one hour in a warm area.
• Heat the sunflower oil to 350 °F / 180 °C.
• After this hour whisk gently with a wooden spoon through the batter.
• With two spoons make small balls and place them in the heated oil.
• Fry the donuts for 3 minutes at each site. Lay kitchen paper in a colander and get the donuts on top after baking, to get rid of excess oil.
• Dust the donuts with powdering sugar before eating them. They're delicious eaten warm and cold.

OLIEBOLLEN - TRADITIONAL DUTCH DOUGHNUTS

Steps:

• Dissolve the yeast in the milk, leave for a few minutes to get frothy.
• Mix the flour, salt and sugar.
• Add the eggs and the yeast-milk mixture to the flour.
• Use a wooden spoon, whisk (needs to be a sturdy one) or dough-hooks and a mixer to mix everything together.
• Keep mixing for about 10 minutes to develop the gluten.
• Mix the raisins and apple through.
• Cover the bowl and leave to rise for about 1 hour.
• Heat the fat in a deep fat fryer or suitable pan to 170C.
• Form spheres from the risen batter with 2 spoons, or an ice cream scoop, dipped in the hot fat and let them slide into the hot fat.
• Bake them until brown, in 4-6 minutes. When the temperature of the fat is correct, the oliebollen will turn their selves over when the first side has browned enough.
• Take the oliebollen from the fat with a slotted spoon, place them in a colander to get rid of most of the fat, then place them in another colander layered with kitchen paper towels. Use more kitchen paper towels between the layers. The towels will absorb the remaining fat.
• Use the same method to bake the rest of the dough.
• Eat hot, cold or reheated in the microwave and dusted with sugar.

OLIEBOLLEN (DUTCH DOUGHNUTS)

Steps:

• 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.

OLD-FASHIONED DUTCH DOUGHNUTS (OLIEBOLLEN)

Steps:

• Gather the ingredients.
• In a small bowl, mix 1 teaspoon granulated sugar into the water. Sprinkle the yeast on top and allow to stand for 10 minutes (if the yeast doesn't bubble, discard and buy new yeast. The lack of bubbles means the yeast is no longer active).
• Mix together the flour and remaining 1/4 cup granulated sugar in a large bowl, and make a well in the middle. Add the eggs and the yeast mixture to the well.
• Warm up the milk in the microwave just until it is lukewarm. Add half of the milk to the well in the flour, and mix until all the ingredients are combined. Add the rest of the milk, and mix until smooth.
• Cover the bowl with a damp dishtowel and allow to rise in a warm area for about 1 hour. Once the dough has doubled, stir in the salt and let sit while you heat the oil.
• Heat the oil to 350 F in a large, deep pan or in a deep fryer . To check whether the oil is at the right temperature, stand the handle of a wooden spoon in the oil. If little bubbles form around it, the oil is ready.
• Quickly dip 2 tablespoons into the oil and form small balls of the dough with the oiled tablespoons, carefully scraping and dropping the dough into the hot oil. The oliebollen will sink to the bottom of the pan and then pop right back up. You should be able to fry at least 6 at a time, but don't crowd the pan.
• Fry until golden brown on both sides, carefully flipping when required. Drain on a tray lined with paper towels.
• Sieve confectioners' sugar over the oliebollen as well as a dusting of ground cinnamon and serve warm.

OLIEBOLLEN (DUTCH DOUGHNUTS)

Steps:

• Mix yeast with a teaspoon of sugar, then add the lukewarm milk.
• Blend in half the flour and a good pinch of salt.
• Cover mixture and put in a warm place to rise.
• Beat the egg and remaining sugar together.
• When dough has risen, mix into it the egg-sugar mixture, melted butter, the rest of the flour, and the spice and currants.
• Leave to rise again.
• Knead until the dough is smooth and elastic.
• Divide dough into 18 equal-sized pieces.
• Roll each piece into a ball.
• Leave the balls in a warm place for 10 minutes.
• Heat the oil or fat to frying temperature.
• Fry a few doughnuts at a time, turning as necessary until they are pale golden-brown all over.
• Drain on soft kitchen paper (paper towels).
• Finally, roll them in castor sugar.