Olliebollen is a dutch pastry just like a doughnut and consumed on New Year's Eve and at celebrations and markets throughout the cold month. The deep fried ball of dough are comparable in taste and structure to a cake doughnut, frequently with the addition of raisins or currants in the batter. Oliebollen can be made with currants and raisins as well as littles sliced apple.
Oliebollen are normally served hot with powdered sugar on top.
� � tsp salt
� 250 ml (1 cup) milk
� 1 granny smith apple, peeled, finely chopped
� vegetable oil, to deep-fry
� icing sugar, to dust
� 2 eggs, lightly beaten
� 100 g (? cup) currants
� 85 g (� cup) raisins
� 2 x 7 g sachets dried yeast
� 55 g (� cup) caster sugar
2. Reserve for 10 minutes or till mix bubbles.
3. Place flour and salt in a big bowl and make a well in the centre.
4. Pour milk, eggs and yeast mix into the well and stir up until incorporated.
5. Include currants, raisins and apple, and stir up until well integrated.
6. Cover with cling wrap and reserved in a warm, draught-free place for 1 hour or till dough doubles in size.
7. Fill a deep-fryer or a big pan one-third complete with oil and heat over medium heat to 160� C (or till a cube of bread turns golden in 40 seconds).
8. Working in batches, use 2 dessertspoons to form 6 cm spheres, then carefully drop them into oil and deep-fry, turning halfway, for 5 minutes or till golden and cooked through.
9. Eliminate with a slotted spoon and drain on paper towel.
10. Dust doughnuts kindly with icing sugar and serve promptly.
Ingredients:
� 450 g (3 cups) plain flour� � tsp salt
� 250 ml (1 cup) milk
� 1 granny smith apple, peeled, finely chopped
� vegetable oil, to deep-fry
� icing sugar, to dust
� 2 eggs, lightly beaten
� 100 g (? cup) currants
� 85 g (� cup) raisins
� 2 x 7 g sachets dried yeast
� 55 g (� cup) caster sugar
Directions:
1. Place yeast, sugar and 125 ml ( 1/2 cup) lukewarm water in a little bowl and stir to liquefy.2. Reserve for 10 minutes or till mix bubbles.
3. Place flour and salt in a big bowl and make a well in the centre.
4. Pour milk, eggs and yeast mix into the well and stir up until incorporated.
5. Include currants, raisins and apple, and stir up until well integrated.
6. Cover with cling wrap and reserved in a warm, draught-free place for 1 hour or till dough doubles in size.
7. Fill a deep-fryer or a big pan one-third complete with oil and heat over medium heat to 160� C (or till a cube of bread turns golden in 40 seconds).
8. Working in batches, use 2 dessertspoons to form 6 cm spheres, then carefully drop them into oil and deep-fry, turning halfway, for 5 minutes or till golden and cooked through.
9. Eliminate with a slotted spoon and drain on paper towel.
10. Dust doughnuts kindly with icing sugar and serve promptly.
