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Oliebollen Dutch Doughnuts
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Prep Time: 95 minutes
Cook Time: 15 minutes
Total Time: 110 minutes
Delicious Dutch/Belgian fritters similar to rich doughnuts. Customize by adding apple instead of sultanas. Use a 50ml ice-cream scoop for perfect size.
Ingredients:
Pinch of salt
90g (1/2) sultanas
1 large lemon, rind finely grated, juiced
250ml (1 cup) lukewarmmilk
4 tsp dried yeast
55g (1/4 cup) caster sugar
300g (2 cups) plain flour
2eggs, lightly whisked
40g butter, melted, cooled
Pure icing sugar, to dust
Vegetable oil, to deep fry
Instructions:
In a small bowl, mix the sultanas and lemon juice. Let it sit for 15 minutes until the sultanas soften.
Next, combine the milk, yeast, and 1 tbsp sugar in a jug and let sit for 5 minutes until frothy. In a large bowl, mix the flour, salt, and remaining sugar. Create a well in the center and add the egg, butter, milk mixture, and remaining lemon rind. Stir with a wooden spoon until just combined. Finally, incorporate the sultana mixture until well combined.
Place the bowl in a warm spot and cover it with a fresh tea towel for 1 hour or until the dough doubles in size.
- Fill a large saucepan halfway with oil and heat over medium-high heat until it reaches 160C (use a cook’s thermometer; the oil is ready when a cube of bread turns golden in 15 seconds).
- Stir the flour mixture well to remove excess air. Grease a metal ice-cream scoop by dipping it in the hot oil.
- Add about 5 heaped scoopfuls of the mixture to the oil.
- Cook for 3-4 minutes until deep golden brown and cooked through.
- Transfer the cooked batch to a plate lined with paper towel using a slotted spoon to drain excess oil.
- Repeat with the remaining mixture in 3 more batches.
Sprinkle icing sugar over the balls, then top with the lemon rind. Enjoy warm or at room temperature.