Oliebolle Recipe - Dutch Doughnuts with Apple and Raisons
These delightful Dutch doughnuts have found a special place in the hearts of many South Africans.
Ingredients
- 1¼ tsp dry yeast
- 1 cup lukewarm milk
- 2¼ cups flour
- ½ tsp salt
- 1 egg whisked
- ¾ cup raisins
- ¾ cup dried currants
- 3 Granny Smith appels peeled, cored and finely hopped or grated
- vegetable oil for deep frying
- 1 cup icing sugar for dusting
Instructions
- Stir in the dry yeast into the warm milk.
- Allow standing 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 180-190°C.Use two 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 the finished doughnuts on paper towels and dust with icing sugar.
- Serve them piled on a dish with more icing sugar dusted over them. Eat them hot if possible.