Ingredients for Oliebollen Dutch Doughnuts
- Fresh Yeast
- Caster Sugar
- 1 cup lukewarm milk
- Plain Flour
- 1 teaspoon salt
- 1 large egg
- Unsalted Butter
- Mixed Spice
- 1/2 cup currants (or raisins)
- Oil
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How to Make Oliebollen Dutch Doughnuts
- In a large bowl, combine the yeast and 1 tablespoon of granulated sugar. Add the lukewarm milk and stir until the yeast dissolves.
- Add half of the flour (2 cups) and the salt. Mix until just combined.
- Cover the bowl with plastic wrap and let rise in a warm place for about 30-45 minutes, or until doubled in size.
- In a separate bowl, whisk together the egg and the remaining 1/2 cup of granulated sugar until light and fluffy.
- Once the dough has risen, gently stir in the egg-sugar mixture, melted butter, the remaining flour, cinnamon, nutmeg, and currants. Mix until just combined.
- Cover the bowl and let the dough rise again for another 30-45 minutes.
- Lightly flour a clean surface and gently knead the dough for 2-3 minutes, until smooth and elastic.
- Divide the dough into 18 equal-sized pieces.
- Roll each piece into a smooth ball.
- Place the dough balls on a lightly floured baking sheet and let rest in a warm place for 10 minutes.
- Heat about 3 inches of vegetable oil or shortening in a large, heavy-bottomed pot or deep fryer to 375°F (190°C).
- Carefully fry a few doughnuts at a time, turning occasionally, until they are pale golden-brown and cooked through (about 2-3 minutes per side).
- Remove the oliebollen from the oil with a slotted spoon and drain on paper towels.
- While still warm, roll the oliebollen in the castor sugar.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
23g
Fat
9g
Carbs
8g
