Oliebollen Dutch Doughnuts Recipes

THE BEST TRADITIONAL OLIEBOLLEN (DUTCH DONUTS) (SO DELICIOUS)

Steps:

• Wash the raisins and leave them in a small bowl, just below water level for about 1 hour.
• Melt the butter on low heat. Warm the milk to 100 °F / 37 °C.
• Stir the yeast in the milk.
• Mix the flour, salt, and sugar in a bowl and stir the eggs, one by one, through the batter.
• With a whisk mix the beer through the dough, bit by bit.
• Stir until all lumps are gone.
• Add the milk-yeast mixture, butter, and cinnamon and mix well.
• At last, add the raisins and the apple and stir slowly with a wooden spoon for a few minutes.
• Wet a towel with lukewarm water and lay this over the bowl. Top with plastic foil.
• Let the dough rise for about one hour in a warm area.
• Heat the sunflower oil to 350 °F / 180 °C.
• After this hour whisk gently with a wooden spoon through the batter.
• With two spoons make small balls and place them in the heated oil.
• Fry the donuts for 3 minutes at each site. Lay kitchen paper in a colander and get the donuts on top after baking, to get rid of excess oil.
• Dust the donuts with powdering sugar before eating them. They're delicious eaten warm and cold.

OLIEBOLLEN | DUTCH DOUGHNUTS

Steps:

• In a small bowl, combine the lukewarm milk with the yeast and sugar. Let stand for 10 minutes.
• Meanwhile, in a large bowl, sift the flour with salt. Make a well in the center and crack the egg into it. Add the yeast mixture and beat with an electric hand mixer, adding more milk if needed to make a thick batter the consistency of a cake batter. Cover the batter and set it aside in a warm place to rise for 1 to 2 hours.
• In a large sauté pan or deep-fry pan set over medium-high heat, warm the oil to 350°F (180°C). Using 2 oil-slicked teaspoons, make balls of batter no larger than 2 inches (5-cm) in diameter, sorta like a large golf ball, and let them slide into the hot oil. Depending on their size, you can fry 4 to 8 at a time. Cook until golden outside and cooked through inside, flipping halfway through cooking, about 6 minutes, depending on the size. Drain on paper towels.
• Serve warm, sprinkled with confectioners' sugar.

OLIEBOLLEN (DUTCH DOUGHNUTS)

Steps:

• Sprinkle the yeast over 1/4 c milk and leave somewhere to combine by itself.
• Combine the flour and salt and add remaining milk and the egg.
• Add yeast mixture, raisins and apple.
• Mix well.
• Let stand in a warm place until doubled.
• Heat oil to 160 degrees for frying.
• Shape balls of batter with 2 metal spoons and drop them in the hot oil a few at a time.
• Deep fry for about 8 minutes.
• Drain on paper towel.
• Put powdered sugar in paper bag.
• Put the drained doughnuts in the sugar and shake to coat.
• Remove and let cool.
• Once cool, shake them in the sugar again.

OLIEBOLLEN (DUTCH DOUGHNUTS)

Steps:

• 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.

OLD-FASHIONED DUTCH DOUGHNUTS (OLIEBOLLEN)

Steps:

• Gather the ingredients.
• In a small bowl, mix 1 teaspoon granulated sugar into the water. Sprinkle the yeast on top and allow to stand for 10 minutes (if the yeast doesn't bubble, discard and buy new yeast. The lack of bubbles means the yeast is no longer active).
• Mix together the flour and remaining 1/4 cup granulated sugar in a large bowl, and make a well in the middle. Add the eggs and the yeast mixture to the well.
• Warm up the milk in the microwave just until it is lukewarm. Add half of the milk to the well in the flour, and mix until all the ingredients are combined. Add the rest of the milk, and mix until smooth.
• Cover the bowl with a damp dishtowel and allow to rise in a warm area for about 1 hour. Once the dough has doubled, stir in the salt and let sit while you heat the oil.
• Heat the oil to 350 F in a large, deep pan or in a deep fryer . To check whether the oil is at the right temperature, stand the handle of a wooden spoon in the oil. If little bubbles form around it, the oil is ready.
• Quickly dip 2 tablespoons into the oil and form small balls of the dough with the oiled tablespoons, carefully scraping and dropping the dough into the hot oil. The oliebollen will sink to the bottom of the pan and then pop right back up. You should be able to fry at least 6 at a time, but don't crowd the pan.
• Fry until golden brown on both sides, carefully flipping when required. Drain on a tray lined with paper towels.
• Sieve confectioners' sugar over the oliebollen as well as a dusting of ground cinnamon and serve warm.

OLIEBOLLEN - TRADITIONAL DUTCH DOUGHNUTS

Steps:

• Dissolve the yeast in the milk, leave for a few minutes to get frothy.
• Mix the flour, salt and sugar.
• Add the eggs and the yeast-milk mixture to the flour.
• Use a wooden spoon, whisk (needs to be a sturdy one) or dough-hooks and a mixer to mix everything together.
• Keep mixing for about 10 minutes to develop the gluten.
• Mix the raisins and apple through.
• Cover the bowl and leave to rise for about 1 hour.
• Heat the fat in a deep fat fryer or suitable pan to 170C.
• Form spheres from the risen batter with 2 spoons, or an ice cream scoop, dipped in the hot fat and let them slide into the hot fat.
• Bake them until brown, in 4-6 minutes. When the temperature of the fat is correct, the oliebollen will turn their selves over when the first side has browned enough.
• Take the oliebollen from the fat with a slotted spoon, place them in a colander to get rid of most of the fat, then place them in another colander layered with kitchen paper towels. Use more kitchen paper towels between the layers. The towels will absorb the remaining fat.
• Use the same method to bake the rest of the dough.
• Eat hot, cold or reheated in the microwave and dusted with sugar.

OLIEBOLLEN

Steps:

• In a bowl, pour the milk and add the yeast and half the sugar.
• Stir and let rise for 15 minutes.
• In the bowl of a stand mixer, combine the flour and sugar.
• Dig a well in the center of the flour and add the eggs into it.
• Using the dough hook, knead while gradually incorporating the milk and yeast mixture.
• Add the salt and knead until a homogeneous but fairly sticky dough is obtained.
• Cover the bowl with plastic wrap and let the dough rise for an hour in a warm place, away from drafts.
• In a large deep skillet over low heat, heat the oil for about 15 minutes until it reaches a temperature of 350 F (180°C).
• Using a well-oiled ice cream scoop, scoop some dough and dip it in hot oil.
• Fry the oliebollen for 4 to 6 minutes or until golden brown, turn them halfway through cooking if they do not turn over on their own.
• When the oliebollen are ready, place them in a colander and cover them with paper towel, then place them in a large dish lined with paper towel. The paper will absorb the excess fat.
• Sprinkle with icing sugar.
• Serve the oliebollen hot or warm.

OLIEBOLLEN - DUTCH NEW YEAR DOUGHNUTS

Steps:

• Combine sugar and 2/3 cup of the milk. Give it a quick whisk. Sprinkle yeast on top. Leave for 5-10 minutes until yeast is foamy.
• In the bowl of a en electric mixer, combine flour, salt, eggs and rest of the milk. Using a dough hook, add the proofed yeast and knead until the dough is soft and elastic, about 5 minutes.
• Add filling and mix until thoroughly combined. Cover with plastic wrap and a kitchen towel. Leave until doubled in size, about 1 hour.
• In a small bowl, mix the topping ingredients until thoroughly combined.
• Heat a large pot with enough oil for deep frying.
• Pinch off some dough and roll into balls. Place in the hot oil and fry until golden brown on all sides. Remove to paper towels to absorb any excess oil.
• Immediately roll in cinnamon sugar.

OLIEBOLLEN (DUTCH BALL DONUTS)

Steps:

• 1. Steep the raisins in enough beer to cover them, for 1 hour.
• 2. Melt the butter in a large pan at very low heat (you need a large pan because the mixture will rise later ;-). Heat milk to lukewarm. Put butter in milk. Put egg in milk. Put yeast in milk. Add a pinch to half a teaspoon salt (to taste). Mix. Put in raisins (with beer and all).
• 3. Add the flour. Mix in the flour and stir until smooth and elastic. Don't use a mixer, it will be a royal mess. I use a large wooden spoon. It should be more like bread dough then pancake mix.
• 4. Cover the pan with a wet towel. Put in a warm place (near the heater or in the sun) to rise for 30-60 minutes. It should be about double the original amount now.
• 5. Use the fryer or pour oil in a frying pan. You need at least half an inch in the pan. Heat the oil at mid to high heat (180 Celsius max). Use an ice-cream scoop (squeezer type) or sauce spoon and dip it in the hot oil (then the dough does not stick to it). Take one scoop and lower it gently into the oil (careful, don't get oil splashes on you!). Some of the balls turn by themselves when one side is done, some need a little push. It takes about 2-6 minutes for the balls to puff up and make a golden brown crust. Take the balls out of the oil and let them drip out in a bowl lined with kitchen paper to absorb any excess oil. Sprinkle with icing sugar. Enjoy!