OliebollenNETHERLANDS
Soak the raisins and currants an hour
(better over night) in water (or rum). Mix
the lukewarm milk with the yeast and sugar.
Leave for 10 minutes.
Sift the salt with flour in a large bowl. Make a
hole in the middle and add the egg and yeast
mixture. Knead well with a mixer for a few
minutes so that the dough falls off the whisks.
Stir in the drained raisins and currants
(and optional chopped apple and/or candied
lemon). Leave the dough to rise in a covered
bowl for 1 hour in a warm spot.
Heat the oil in a pot. Slide 1 or 2 greased spoons
of the dough into the oil (using an ice-cream
scoop). Turn the fritters after 3 minutes and fry
another 2-3 minutes. Make about 5-8 Oliebollen
at the same time, allowing room to turn them.
Drain on paper towels and serve with icing sugar.
100 g
100 g
40 ML
2 tSP
1 tSP
500 G
2-3 TSP
1
currants
raisins
milk
dry yeast
sugar
flour
salt
egg
Oil To Fry
Icing Sugar