Dutch Donuts (OLIEBOLLEN) Recipe
Dutch donuts aka oliebollen are the Dutch version of donuts (or actually, donuts come from oliebollen!).
The literal translation of an oliebol is an oil ball, and the Dutchies eat them around New Year’s. Eating oliebollen is a Dutch New Year’s tradition.
RECIPE INGREDIENTS
2 cups flour
1 cup of lukewarm water
2 teaspoons of instant yeast
2 tablespoons sugar (to taste)
pinch of salt and cinnamon(optional)
raisins/currants or apple pieces (optional)
powdered sugar (garnishing)
4 cups oil (Sunflower or peanut oil)
DIRECTIONS ON DUTCH DONUTS (OLIEBOLLEN) RECIPE
Mix the dry ingredients in a bowl including Instant yeast (NO need to dissolved yeast first)
Add the water and mix until the batter is smooth.
For the tastiest raisins/currants, put the currants or raisins in a bowl of wate. Then pat them dry with kitchen paper.
Finally add the raisins/currants/apple pieces through the batter.
Cover the bowl with a damp tea towel and let the batter rise for at least 1 hour, in a warm place.
Under medium-high, heat the oil in a wok pan . Add oil and heat until 356 °F (180 °C). ( Use a kitchen thermometer for this).
Take two spoons (or an ice cream scoop) and scoop the batter back and forth – so that a kind of ball is formed.
Fry the oliebollen in 5-8 minutes until golden brown and crispy.
Flip them halfway through (if they don’t turn themselves). Do not fry too many oliebollen at the same time in the pan, as this will disrupt the baking process.
Serve the oliebollen with lots of icing sugar, enjoy!
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Ingredients
2 cups flour
1 cup of lukewarm water
2 teaspoons of instant yeast
2 tablespoons sugar (to taste)
pinch of salt and cinnamon(optional)
raisins/currants or apple pieces (optional)
powdered sugar (garnishing)
4 cups oil (Sunflower or peanut oil)
Instructions
- Mix the dry ingredients in a bowl including Instant yeast (NO need to dissolved yeast first)
- Add the water and mix until the batter is smooth.
- For the tastiest raisins/currants, put the currants or raisins in a bowl of wate. Then pat them dry with kitchen paper.
- Finally add the raisins/currants/apple pieces through the batter.
- Cover the bowl with a damp tea towel and let the batter rise for at least 1 hour, in a warm place.
- Under medium-high, heat the oil in a wok pan . Add oil and heat until 356 °F (180 °C). ( Use a kitchen thermometer for this).
- Take two spoons (or an ice cream scoop) and scoop the batter back and forth - so that a kind of ball is formed.
- Fry the oliebollen in 5-8 minutes until golden brown and crispy.
- Flip them halfway through (if they don't turn themselves). Do not fry too many oliebollen at the same time in the pan, as this will disrupt the baking process.
- Serve the oliebollen with lots of icing sugar, enjoy!
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Ingredients
2 cups flour
1 cup of lukewarm water
2 teaspoons of instant yeast
2 tablespoons sugar (to taste)
pinch of salt and cinnamon(optional)
raisins/currants or apple pieces (optional)
powdered sugar (garnishing)
4 cups oil (Sunflower or peanut oil)
Instructions
- Mix the dry ingredients in a bowl including Instant yeast (NO need to dissolved yeast first)
- Add the water and mix until the batter is smooth.
- For the tastiest raisins/currants, put the currants or raisins in a bowl of wate. Then pat them dry with kitchen paper.
- Finally add the raisins/currants/apple pieces through the batter.
- Cover the bowl with a damp tea towel and let the batter rise for at least 1 hour, in a warm place.
- Under medium-high, heat the oil in a wok pan . Add oil and heat until 356 °F (180 °C). ( Use a kitchen thermometer for this).
- Take two spoons (or an ice cream scoop) and scoop the batter back and forth - so that a kind of ball is formed.
- Fry the oliebollen in 5-8 minutes until golden brown and crispy.
- Flip them halfway through (if they don't turn themselves). Do not fry too many oliebollen at the same time in the pan, as this will disrupt the baking process.
- Serve the oliebollen with lots of icing sugar, enjoy!