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Oliebollen - New Year's Eve Doughnuts Recipe
 
Recipe
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Oliebollen - New Year's Eve Doughnuts
Flavors of Holland
Total time: 1hr to 2hr

Prep. time: 15 minutes
Rising time: 70 minutes 
Cooking time: About 10 minutes

 
Difficulty: Easy
Chef's Note

The Oliebollen are small ball-shaped doughnuts stuffed with raisins and currants, sprinkled generously with icing sugar, as if they were snow-capped. It is traditional to serve oliebollen to celebrate the arrival of the new year.

Serve hot or at room temperature. They stay crispy for 2 to 3 hours after frying. Sprinkle with icing sugar just before serving.

Ingredients
- 500-625 ml (2 to 2 1/2 cups) all-purpose flour
- 1 packet of yeast
- 3 tbsp. sugar
- 375 ml (1 1/2 cups) warm milk
- 2 beaten eggs
- 4 tbsp. currants
- 4 tbsp. sultana raisins
- 4 tbsp. candied orange zest
- 2 tbsp. lemon zest
- A pinch of salt
- Icing sugar
- Oil for frying
Method

Dough

  1. In a small bowl, dissolve the sugar and yeast in the warm milk; let sit for 3 minutes; stir; place the bowl in a warm turned-off oven and let rise 5 minutes or until mixture bubbles.
  2. Place 500 ml / 2 cups flour on a work surface, forming a well in the center; sprinkle the flour with a pinch of salt.
  3. Pour the risen yeast and milk mixture (1) into the well with the beaten eggs.
  4. Work the dough gently, gradually mixing in the flour - the dough should be easily molded with a spoon; if it is too liquid, add a bit more flour.
  5. Place a damp towel over the dough and let rise for 1 hour until doubled in volume.

Finishing & Frying

  1. Heat the oil in a deep fryer or deep heavy pot.
  2. Punch down the dough; mix in the raisins, orange peel and lemon zest.
  3. Working in batches, use 2 dessertspoons to form 6 cm balls.
  4. Gently drop them into oil and deep-fry, turning halfway, for 5 minutes or until golden and cooked through.
  5. Remove with a slotted spoon and drain on paper towel.
  6. Dust doughnuts generously with icing sugar and serve immediately.

 

Sommelier

Champagne

 
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