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Dutch Oliebollen

Deep-fried Dutch Doughnuts
Course Dessert, Snack
Cuisine American, Dutch
Keyword doughnuts, Olibollen
Servings 25
Author Boukje Schaap

Ingredients

  • 3 cups flour, 750 ml
  • 1.5 tsp salt, 7.5 ml
  • 1 tsp cinnamon, 5 ml
  • 1 tbsp instant yeast, 15 ml
  • 2 cups lukewarm milk, 500 ml
  • 1 egg
  • 1 apple, peeled and chopped
  • 1 cup raisins, 250 ml
  • 1 cup currants, 250 ml
  • 4 cups vegetable oil, 1 litre
  • icing sugar for dusting

Instructions

  • Mix the flour, salt, and cinnamon together in a large bowl.
  • Add the yeast, warm milk, egg, apple, raisins and currants and blend well. The dough should feel warm to the touch for the yeast to activate.
  • Cover and allow the dough to rise for approximately 3 hours.
  • Heat the oil in a deep fryer or a large deep pan to 170° C.
  • Drop a large spoonful of dough (1.5-2 tbsp) into hot oil. Do not overcrowd the pan.
  • Turn doughnuts over (with chopsticks or forks) when brown on one side. Fry until completely brown (about 4-6 minutes) and place on paper towel to let excess oil drain. Repeat with remaining dough.
  • Dust with powdered sugar before serving.