Oliebollen 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 (DUTCH DOUGHNUTS)

Steps:

• Break up the compressed yeast, and stir into the warm milk. Let stand for a few minutes to dissolve. Sift the flour and salt into a large bowl. Stir the yeast mixture and egg into the flour and mix into a smooth batter. Stir in the currants, raisins and apple. Cover the bowl, and leave the batter in a warm place to rise until double in size. This will take about 1 hour.
• Heat the oil in a deep-fryer, or heavy deep pan to 375 degrees F (190 degrees C). Use 2 metal spoons to shape scoops of dough into balls, and drop them carefully into the hot oil.
• Fry the balls until golden brown, about 8 minutes. The doughnuts should be soft and not greasy. If the oil is not hot enough, the outside will be tough and the insides greasy. Drain finished doughnuts on paper towels and dust with confectioners' sugar. Serve them piled on a dish with more confectioners' sugar dusted over them. Eat them hot if possible.

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.

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.