Oliebollen - New Year's Eve Doughnuts Recipe
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+ 70 minutes rising time for the dough
Cooking time: About 10 minutes
Total time: 1hr to 2hr
Preparation time: 15 minutes+ 70 minutes rising time for the dough
Cooking time: About 10 minutes
Difficulty: Easy
Chef's Note
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.Ingredients
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
- 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.
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©Copyright MSCOMM 1996 – 2009. Michèle Serre, Éditeur
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