Traditionally served on New Year's Eve, these Dutch doughnuts are totally delicious! They are quick to mix and cook but you will need to allow time for the dough to rise. The mixture make about 24 oliebollen depending on the size.
Keyword Festive recipe, New year, snacking, yeast cookery
Place the flour in a mixing bowl and add the yeast and salt, stir until well combined.
Make a well in the centre of the flour and drop in the egg, then add the milk. Mix to a wet sticky dough with a wooden spoon (or use a dough hook to mix if using a stand mixer).
Add the dried fruit and/or apple if using.
Cover and leave in a warm space for about 1 hour or until doubled in size. I use a disposable shower cap kept for that purpose but you could use cling film or a damp tea towel.
Heat the oil in a deep fat fryer to 190℃/ 375°F. Use two spoons to drop balls of the dough mixture into the oil and cook for about 5-8 minutes until golden. Shake off excess fat and drain on kitchen paper.
Serve dusted with icing sugar. Best served warm and freshly made.
Tip: Dip the spoons into the hot oil briefly before stopping the dough, This stops the sticking to the spoons make ing it easier to drop the balls of dough into the hot oil.Nutrition information is approximate and is meant as a guideline only.