Recipe of the day: Traditional Dutch oliebollen for a New Year’s treat
These delicious fried sweet pastries are exactly what you need to get rid of that hangover.
Picture: iStock
Oliebollen, also known as Dutch doughnuts, are deliciously crisp on the outside and soft and sweet inside. This delicious Dutch delicacy is traditionally made and enjoyed as a New Year’s treat in Holland.
If you’re feeling a little fragile after your New Year’s Eve celebrations, these deliciously sweet balls will help you forget about your hangover in a jiffy.
Traditional Dutch oliebollen recipe
Ingredients
- 1/4 cup plus 1 teaspoon granulated sugar, divided
- 1/2 cup lukewarm water
- 4 1/2 teaspoons instant dry yeast
- 4 cups all-purpose flour
- 2 large eggs
- 2 cups milk
- 1teaspoon salt
- Vegetable or sunflower oil, for frying
- Sifted confectioners’ sugar, for garnish
- Ground cinnamon, for garnish
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Method
- 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 The lack of bubbles means the yeast is no longer active).
- In a large bowl, combine the flour and remaining 1/4 cup sugar. Make a well in the center. Add the eggs and the yeast mixture to the well.
- Warm up the milk in the microwave until it is lukewarm. Add half of the milk to the well. 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. The dough will be wet, which is normal.
- Heat about 3-inches of oil in a large, heavy-duty pot or deep fryer to 180°C. 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 pot.
- Fry until golden brown on both sides, carefully flipping when required. Drain on a tray lined with paper towels.
- Sift confectioners’ sugar over the oliebollen as well as a dusting of ground cinnamon and serve warm.
*This recipe was found on www.thespruceeats.com
