Oliebollen
Oliebollen are traditional Dutch doughnuts primarily enjoyed during New Year's celebrations. These golden-brown, yeasted treats are dusted with powdered sugar and often enriched with raisins or apples. The origins of oliebollen date back to the Middle Ages when fried foods were prepared during the winter months to provide extra energy against the cold. Today, they are one of the most well-known sweets in Dutch cuisine, sold at fairs and street vendors alike. If you love classic doughnuts, you definitely need to try this recipe. It's the perfect choice on a cold winter day, paired with a cup of hot chocolate or coffee!
Ingredients for this recipe
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Preparation Steps
1
Warm the milk slightly, then stir in the sugar and yeast. Let it stand for 10 minutes, until foamy.
2
In a large bowl, sift the flour, then add the salt, vanilla extract, lemon zest, and eggs.
3
Pour in the yeast mixture and mix until you have a smooth batter. Add the raisins and diced apple, if using.
4
Cover the dough with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
5
Heat the oil in a deep saucepan to approximately 350°F (180°C). If you don't have a thermometer, drop a small amount of batter into the oil – if it slowly rises and turns golden brown, the oil is at the right temperature.
6
Using a tablespoon or a small ice cream scoop, scoop small mounds of batter and carefully drop them into the hot oil.
7
Fry the oliebollen for 3-4 minutes, turning them occasionally, until they are evenly golden brown.
8
Remove the oliebollen with a slotted spoon and place them on paper towels to drain excess oil.
9
Sprinkle with powdered sugar while still warm, and serve immediately.
