Oliebollen, also known as Dutch doughnuts, are delicious on the outside and soft and sweet on the inside. This delicious Dutch delicacy is traditionally made and enjoyed as a New Year’s treat in Holland.
If you’re feeling a little frail after the New Year’s celebrations, these delicious sweet balls will help you forget about the hangover in no time.
Traditional Dutch oliebollen recipe
ingredient
- 1/4 cup plus 1 teaspoon granulated sugar, divided
- 1/2 cup warm water
- 4 1/2 teaspoons instant dry yeast
- 4 cups all-purpose flour
- 2 large eggs
- 2 cups of milk
- 1 teaspoon of salt
- Vegetable or sunflower oil, for frying
- Sifted confectioners’ sugar, for garnish
- Ground cinnamon, for garnish
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Method
- In a small bowl, mix 1 teaspoon of granulated sugar into the water. Sprinkle the yeast on top and leave for 10 minutes (if the yeast does not bubble, throw it away and buy new yeast. No bubbles means the yeast is no longer active).
- In a large bowl, combine flour and remaining 1/4 cup sugar. Make a well in the middle. Add the egg and yeast mixture to the well.
- Heat the milk in the microwave until warm. Add half of the milk to the well. Mix until all ingredients are combined. Add the rest of the milk, and mix well.
- Cover the bowl with a damp towel and allow to rise in a warm area for about 1 hour. Once the dough has doubled in size, stir in the salt and add while you heat the oil. The dough will be wet, which is normal.
- Heat about 3 inches of oil in a large or heavy pot to 180 ° C. To check that the oil is at the right temperature, stand the handle of a wooden spoon in the oil. If small bubbles form around it, the oil is ready.
- Quickly dip 2 teaspoons into the oil and form small balls of the dough with a greased spoon, carefully scraping and placing the dough into the hot oil. The oliebollen will sink to the bottom of the pan and then pop up again. You should be able to fry at least 6 at a time, but don’t overcrowd the pot.
- Fry until golden brown on both sides, carefully flipping if needed. Pour onto a paper towel lined tray.
- Sift confectioners’ sugar over the oliebollen as well as a dusting of ground cinnamon and serve warm.
*This recipe was found at www.thespruceeats.com