Dutch Oliebollen
Ingredients
- 250 gFlour
- 250 mlMilk (warm)
- 15 gFresh baker's yeast (crumbled)
- 1 pcEgg
- 25 gSugar
- 4 gSalt
- 75 gRaisin (soaked, drained and dried)
- 50 gDried currants (soaked, drained and dried)
- 1 gSunflower oil (for frying)
- 30 gIcing sugar (for serving)
Method
A craggy, deep-gold crust gives way to a thick, moist crumb studded with plump raisins. The clean warmth of the frying oil meets a light dusting of icing sugar and the fruit’s gentle sweetness.
- 1
Soak both kinds of raisins in warm water for 15 minutes. Drain thoroughly and pat dry on a clean cloth.
- 2
Crumble the fresh yeast into the warm milk, add the sugar and whisk until dissolved. Leave for 5 minutes, until a fine foam begins to form on the surface.
- 3
Combine the flour and salt in a large bowl. Add the egg, then gradually stir in the yeast mixture until you have a thick, supple batter. Fold in the drained raisins. Cover and leave in a warm place for about 1 hour, until visibly risen.
- 4
Heat the oil to 175°C in a deep, heavy pot. Use two spoons to drop in portions of batter, working in small batches. Fry for about 5 minutes, turning halfway, until deeply golden and cooked through. Drain on paper towels, dust with icing sugar and serve hot.
Frequently asked questions
How do you get this dish right?
- Dry the raisins thoroughly after soaking; surface water loosens the batter and can make the oil spit.
- Keep the batter covered while it proves, and wait until it has visibly risen before frying.
- Use a thermometer to hold the oil at 175°C. Cooler oil makes the oliebollen greasy; hotter oil browns them before the centres cook.
How long does this dish keep?
Best served straight from the fryer. Keep leftovers in a sealed container at room temperature for 1 day; warm briefly in the oven to refresh the crust.
