Oliebollen - New Year's Eve DoughnutsTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: 15 minutes
+ 70 minutes rising time for the dough
Cooking time: About 10 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:194.8 kcal
Proteins:6 g
Fats:2.3 g
Carbohydrate:37.8 g
Fibers:1.9 g
Sugar:11.5 g
Cholesterol:51.9 mg
Sodium:472.7 mg
Calcium:149.9 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
500
ml
all purpose flour
1
packet of yeast
45
ml
sugar
375
ml
warm milk
2
bea10 eggs
60
ml
currants
60
ml
sultana raisins
60
ml
candied orange zest
30
ml
lemon zest
2
ml
salt
icing sugar
oil
METHOD
- 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;
- place 500 ml (2 cups) flour on a work surface, forming a well in the center; sprinkle the flour with a pinch of salt;
- pour the risen yeast and milk mixture into the well;
- work the dough gently, gradually mixing in the flour; add the beaten eggs;
- work together all the ingredients; the dough should be easily molded with a spoon; if it is too liquid, add a bit more flour;
- place a damp towel over the dough and let rise for 1 hour until doubled in volume;
- heat the oil in a deep fryer or deep heavy pot;
- punch down the dough; mix in the raisins, orange peel and lemon zest;
- take about 4 tbsp. of dough for each doughnut;
- drop into hot oil;
- remove when nicely browned on both sides - about 10 minutes; drain on paper towels and sprinkle with icing sugar before serving.
CHEF'S NOTES
These doughnuts are traditionally served on New Year's Eve. Serve hot or at room temperature. They stay crispy for 2 to 3 hours after frying. Sprinkle with icing sugar just before serving.
