Best Oliebollen Recipes

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.

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

Steps:

• Put flour in a bowl with the salt and make a well.
• Add the yeast, which has been dissolved in a little warm milk.
• Add remaining milk, currants and the apples if using.
• Beat to smooth and airy, cover and let stand in a warm spot for 1 hour.
• Heat oil in a deep pan until very hot and fry the oliebollen quickly-you want them golden and cooked through. Turn half-way through the cooking process.
• Remove and drain on paper towels.
• Sprinkle with powdered sugar.

OLIEBOLLEN - THE NO-YEAST VERSION.

Steps:

• Cream the butter and sugar.
• Add the remaining ingredients in batches, mixing well and adding the fruit last.
• The amounts are only guides- you are aiming for a thickish batter.
• Heat up the sunflower oil for deep frying and drop scant tablespoons worth of dough.
• Deep fry for about 5-7 minutes- they are self turning.
• If you are too generous with the amount the doughnuts sink to the bottom of the pot and stick.
• Not a good idea!
• Too small and they overcook.
• The aim is to have a golden doughnut that is cooked right through.

OLIEBOLLEN

Steps:

• Microwave 1 cup of the milk in a small microwave-safe bowl until warm (between 110 to 115 degrees F), about 1 minute, then stir to even out the temperature. Add the yeast and 1 teaspoon of the granulated sugar, stirring just enough to hydrate the yeast. Let bloom for 8 to 10 minutes.
• Sift the flour, salt and remaining granulated sugar into a large bowl. Make a well in the center of the flour mixture and add the yeast mixture, eggs and remaining 1 cup milk. Stir the batter to combine and continue to mix until the consistency of a sticky pancake batter, about 3 minutes. Add the currants and orange peel and stir until fully combined, about 1 minute more. Cover the bowl with a slightly damp kitchen towel and put a plate on top to seal in the humidity. Leave it in a warm spot to rise until doubled in size, about 1 hour.
• When the batter has risen, stir it a couple of times to deflate it a little before frying.
• Meanwhile, heat about 2 inches of oil in a deep Dutch oven to 360 degrees F; line a baking sheet with a rack.
• Gently drop 8 to 9 heaping tablespoons of batter (see Cook's Note) into the oil and cook, flipping halfway through, until a deep golden brown, 3 to 4 minutes; the oliebollen will be rounded with some wild edges. Place them on the cooling rack for a few minutes, then transfer them to a large bowl with about 2 tablespoons of the confectioners' sugar and toss to coat in the sugar. Return them back to the cooling rack to finish cooling; the steam from the oliebollen will help create a nice glaze with the sugar. Repeat with the remaining batter and confectioners' sugar, making sure to bring the oil back to 360 degrees F before frying each batch. Serve warm or let cool completely before storing in a paper bag to serve later.

OLIEBOLLEN MET KRENTEN EN ROZIJNEN (DUTCH DOUGHNUTS WITH RAISINS)

Steps:

• Soak raisins and currants in a bowl of warm water for 30 minutes. Drain and pat dry with paper towels.
• Mix 2 tablespoons milk with yeast in a large bowl until dissolved. Add remaining milk, flour, egg, and salt; beat with an electric mixer until dough is smooth. Stir in raisins and currants. Cover dough with a clean dish towel. Let rise in a warm place until doubled, about 1 hour.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Drop portions of dough into the hot oil using 2 lightly greased tablespoons or an ice cream scoop. Cook until golden brown, about 3 minutes per side. Drain on a paper towel-lined plate. Repeat with remaining dough.

OLD STYLE OLIEBOLLEN

Steps:

• Tear yeast into small pieces; stir into warm water until dissolved. Add beer; let stand for 5 minutes.
• Stir hot water and raisins together in a bowl; let stand until plumped, about 5 minutes. Drain any excess water.
• Combine flour and salt in a large bowl; stir in yeast mixture and beaten eggs. Mix in raisins and apple. Cover with plastic wrap; leave dough in a warm place to rise, 8 hours to overnight.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Shape scoops of dough into golf-ball-size balls using 2 metal teaspoons; drop carefully into the hot oil. Fry until golden brown, 7 to 8 minutes. Transfer to a paper-towel-lined plate. Dust with confectioners' 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!

OLIEBOLLEN

Steps:

• 1. In the bowl of a stand mixer, add yeast, granulated sugar and lukewarm milk; stir and let it sit for 15 minutes.
• 2. Meanwhile, in a medium bowl, combine 2 cups of flour with salt; whisk well.
• 3. To the yeast mixture, add Grand Marnier, butter and egg. With the dough hook attachment, combine the ingredients on medium speed. Add the 2 cup flour mixture and process on speed 3. Add 1 tbsp. at a time of the reserved flour until the dough clings to the hook. Increase the speed to 4 and knead for 4 minutes.
• 4. Form a ball with the dough and place it in a large bowl, lightly oiled. Cover with a clean dish towel and transfer to a draft-free area until it doubles in size for 1 ½ hours.
• 5. 15 minutes before the end of rising, in a mixing bowl combine chopped apple and lemon juice before adding raisins; stir well and set aside.
• 6. When dough has risen, punch to deflate it and drop it on a lightly floured work surface. Stretch it to form a long rectangle shape, tapping down firmly to release any trapped air. Scoop ¼ apple-raisin mixture onto half of the dough, fold it over halfway and then fold the other half on top of it like an envelope. Stretch it again and repeat the steps until the apple mixture is all folded into the dough. Place it back in the bowl, cover and transfer to its draft-free spot for 30 minutes.
• 7. In a heavy bottom skillet over medium heat, pour in canola oil. When it reaches 375ºF, tear dough forming a ball the size of a golf ball and carefully put it in the hot oil. Add a few more making sure not to overcrowd it. Fry for 1 to 1 ½ minutes or until golden brown.
• 8. Using a spider strainer or slotted spoon, remove the oliebollen and transfer to a large baking dish lined with paper towels to absorb any excess oil. Place them on a wire rack to cool a little before dusting with confectioners' sugar. Makes 24 dutchies
• 9. To view this recipe on YouTube, click on this link >>>> https://youtu.be/r_8TX-RHh9U