Dutch New Year's Eve Doughnuts (Oliebollen)
Ingredients
- 250 gFlour
- 250 mlMilk (warm)
- 7 gFresh baker's yeast
- 1 pcEgg
- 25 gSugar
- 4 gSalt
- 50 gRaisin
- 50 gDried currants
- 1,500 mlSunflower oil (for frying)
- 30 gIcing sugar
Method
A crisp, deeply golden shell gives way to a warm, springy crumb studded with plump raisins and currants. Icing sugar melts over the still-warm surface, while the yeast dough carries the mellow aroma of fresh frying.
- 1
Soak the raisins and currants in warm water for 15 minutes. Drain them thoroughly; excess water will loosen the batter.
- 2
Whisk the yeast and sugar into the warm milk. Leave for 5–10 minutes, until a fine cap of foam forms on the surface.
- 3
Combine the flour and salt in a large bowl. Add the egg and yeast mixture, then whisk to a thick, smooth batter. Fold in the drained fruit. Cover and leave in a warm place for about 1 hour, until visibly risen.
- 4
Heat the oil to 175°C in a deep fryer or large, heavy saucepan. Use two spoons to portion the batter into the oil, working in small batches. Fry for 5–7 minutes, turning halfway, until evenly golden and cooked through. Drain on paper towels, dust generously with icing sugar, and serve warm.
Frequently asked questions
How do you get this dish right?
- Use a thermometer to hold the oil at 175°C. Below that, the dough absorbs oil; above it, the outside colours before the centre cooks.
- Drain the fruit thoroughly and pat it dry if its surface is still wet; excess moisture loosens the batter.
- Fry in small batches. Crowding the pan drops the oil temperature and leaves the crust greasy.
How long does this dish keep?
Best eaten the day they are fried, while still warm. Once cool, keep airtight for up to 24 hours and briefly reheat uncovered in the oven.
