Oliebollen are traditionally made and enjoyed as a New Years treat in Holland. Fried until golden and served warm dusted with icing sugar they are irresistable!
- 2 x 7 g sachets dried yeast
- 55 g (¼ cup) caster sugar
- 450 g (3 cups) plain flour
- ¼ tsp salt
- 250 ml (1 cup) milk
- 2 eggs, lightly beaten
- 100 g (⅓ cup) currants
- 85 g (½ cup) raisins
- 1 granny smith apple, peeled, finely chopped
- vegetable oil, to deep-fry
- icing sugar, to dust
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time 1 hour 10 minutes
Place yeast, sugar and 125 ml (½ cup) lukewarm water in a small bowl and stir to dissolve. Set aside for 10 minutes or until mixture bubbles.
Place flour and salt in a large bowl and make a well in the centre. Pour milk, eggs and yeast mixture into the well and stir until combined. Add currants, raisins and apple, and stir until well combined. Cover with plastic wrap and set aside in a warm, draught-free place for 1 hour or until dough doubles in size.
Fill a deep-fryer or a large saucepan one-third full with oil and heat over medium heat to 160°C (or until a cube of bread turns golden in 40 seconds). Working in batches, use 2 dessertspoons to form 6 cm balls, then gently drop them into oil and deep-fry, turning halfway, for 5 minutes or until golden and cooked through. Remove with a slotted spoon and drain on paper towel.
Dust doughnuts generously with icing sugar and serve immediately.
Photography by John Laurie.