Deny these Dutch donuts, we dare you!
Since the year is coming to a frosty close, the promise of a New Year is exciting yet freezing cold. With my Oma’s delicious Oliebollen, you can celebrate the New Year and keep warm! Oliebollen is a Dutch recipe traditionally made on New Year’s Eve and is very easy to make as long as you have a deep fryer! This recipe makes about two dozen, but my Oma usually doubles or even triples the recipe. Trust me—they tend to go fast.
Ingredients:
- ½ cup milk
- 2 tsp. brown sugar
- 1 tsp. salt
- ¼ cup warm water (105 to 115 degrees Fahrenheit)
- 1 TB yeast
- 1 egg
- 1 ½ cup flour
- ⅛ tsp. nutmeg
- ½ tsp cinnamon
- ¾ cup golden raisins
- 1-quart vegetable oil
- 2 chopped up apples
- powdered sugar, for garnish
Directions:
- Scald milk and stir in brown sugar and salt. Then allow to cool until lukewarm.
- Measure warm water in a large bowl and then stir in yeast until it dissolves.
- Stir in the milk mixture, egg, flour, nutmeg and cinnamon.
- Beat vigorously until the batter is elastic in texture.
- Fold in raisins and apples until combined well.
- Cover the dough and allow it to rise in a warm place for at least an hour. Do not stir down when it’s finished rising!
- Heat the oil (350 degrees Fahrenheit) and use two spoons to scoop out the dough and drop it into the hot oil. Let the Oliebollen fry for about 3 minutes or until fully cooked through. You might have to test this a bit.
- Place the Oliebollen on a plate with paper towels to remove excess oil.
- Lightly sprinkle powdered sugar over the top and enjoy! Be careful to not burn your mouth!