Description
Ollie-bollen, or Oliebollen, are a Dutch pastry similar to a doughnut. It’s typically a deep-fried pastry filled with raisins and dusted with powdered sugar. Some modern variations serve them topped with berry filling, but this is a traditional recipe. Oliebollen are a traditional treat on New Year’s.
Ingredients
- 1 (0.6 ounce) cake compressed fresh yeast
- 1 cup lukewarm milk
- 2 ¼ cups all-purpose flour
- 2 teaspoons salt
- 1 egg
- ¾ cup dried currants
- ¾ cup raisins
- 1 Granny Smith apple – peeled, cored and finely chopped
- 1 quart vegetable oil for deep-frying
- 1 cup confectioners’ sugar for dusting
Instructions
- Break up the compressed yeast
- and stir into the warm milk. Let stand for a few minutes to dissolve. Sift the flour and salt into a large bowl. Stir the yeast mixture and egg into the flour and mix into a smooth batter. Stir in the currants
- raisins and apple. Cover the bowl
- and leave the batter in a warm place to rise until double in size. This will take about 1 hour.
- Heat the oil in a deep-fryer
- or heavy deep pan to 375 degrees F (190 degrees C). Use 2 metal spoons to shape scoops of dough into balls
- and drop them carefully into the hot oil.
- Fry the balls until golden brown
- about 8 minutes. The doughnuts should be soft and not greasy. If the oil is not hot enough
- the outside will be tough and the insides greasy. Drain finished doughnuts on paper towels and dust with confectioners’ sugar. Serve them piled on a dish with more confectioners’ sugar dusted over them. Eat them hot if possible.
Prep Time: 2 hrs
Cook Time: 8 mins
Total Time: 2 hrs 8 mins
Servings: 12