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Oliebollen, Dutch donut

(0)
1 Hrs 30 Min
 
portions
38 %

Carbs

2 %

Fats

7 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 1415 g
Energy 769 kJ / 184 kcal 10871 kJ / 2598 kcal
Sat. fat 1 g 5 g
Unsat. fat 1 g 6 g
Fibre 2 g 27 g
Salt 300 mg 4234 mg
Units:
 
  • 400 g
    White Flour
  • 387 ml
    Skimmed milk
  • 150 g
    Raisin
  • 150 g
    Red currant
  • 120 g
    Apple
  • 110 g
    Egg
  • 60 g
    Powdered sugar
  • 10 g
    Salt
  • 7 g
    Yeast - Dry
  • 4 g
    Lemon
  • 4 g
    Orange
  • 1.4 kg
    Total recipe weight

Equipment

1 x Deep fryer , 1 x Mixing Bowl , 1 x Ice cream scoop , 1 x Sieve
Method

Preparation time

15 Min

Cooking time

15 Min

Show pictures

1

Oliebollen are traditionally served on new years eve!!!

Soak the raisins and red currants in almost boiling water, leave for 10-15 minutes then drain off the water in a sieve.

Mean while peel and deseed the appels. Grate the appel or cut into fine cubes and squize a little lemon juice over it.

2

Mix the dry yeast with the luke warm milk and stir the milk through the flour in a large bowl (the batter is going to rise!) .You can use a wooden spoon or electric mixer. 

Beat the eggs and add together with the salt to the batter. Mix the batter until it is smooth.

 

3

Stir the ingredients through the thick batter and grate in the orange and lemon zeste

4

Cover the bowl with a slightly damp cloth and leave for an hour to rise in a warm place ( 24-28 ° C). 

5

Heat 2 - 3 liter of vegetable oil to 180 ° C in your deep frying pan, Scoop 3 to 6 balls of batter (depending on the size of the pan) in to the hot oil. Bake for about 1 1/2 - 2 minutes each side until golden brown. Drain off the excess oil.

6

Allow to cool down and dust with powdered sugar.

Tips

1

You can replace rasins and red currents with other dried fruit like cranberries, abricots etc.

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