Oliebollen (Dutch New Year Doughnuts) is a traditional Dutch (from the Netherlands) recipe for a classic fruited doughnut made with beer that's traditionally served for luck on New Year's Eve. The full recipe is presented here and I hope you enjoy this classic Dutch version of: Dutch New Year Doughnuts (Oliebollen).
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Oliebollen aka Dutch New Year Doughnuts are traditionally prepared and eaten at New Year's Eve. A real dutch tradition. They're crispy on the outside and soft and juicy on the inside. Fill them with currants and apple or just let them be au naturel. And don't forget to sprinkle some icing sugar on them (it's a sweet tooth treat).
Ingredients:
290g raisins, (optional)
55g unsalted butter, unsalted
60ml milk
30g active. dried, yeast (or instant yeast)
960g flour
2 large eggs
1½ tbsp sugar
1 tbsp salt
750ml beer
⅛ tsp ground cinnamon
1 apple, (optional) peeled, cored and finely diced, sour apples are the best (Granny Smith or Goudreinette)
4l sunflower oil (for deep frying)
4 tbsp icing (confectioners) sugar
Method:
Wash the raisins and leave them in a small bowl, just covered with water to plump up for about 1 hour.
Melt the butter over low heat. Warm the milk to 37°C then stir the yeast in the milk.
Sift together the flour and salt into a bowl then mix in the sugar. Crack in the eggs one at a time, mixing them into the batter.
With a whisk mix the beer through the dough, adding it a little at a time. Stir until all the lumps have gone.
Add in the milk-yeast mixture, butter, and cinnamon and mix thoroughly to combine.
Finally, 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 kitchen foil. Set aside in a warm place to rise in a warm place.
Once the hour is up use a wooden spoon to gently swirl the batter (this is to ensure the fruit is evenly distributed through the batter as they tend to sink).
Using two spoons form small balls from the batter mixture and gently drop them in the hot oil.
Fry the doughnuts for about 3 minutes at each site. Lay kitchen paper in a colander and drop the doughnuts into this after cooking, to get rid of excess oil.
Arrange the oliebollen on a serving plate and dust with the icing sugar before serving.
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