Oliebollen Dutch Ball Donuts Food

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 (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

Steps:

• In a bowl, pour the milk and add the yeast and half the sugar.
• Stir and let rise for 15 minutes.
• In the bowl of a stand mixer, combine the flour and sugar.
• Dig a well in the center of the flour and add the eggs into it.
• Using the dough hook, knead while gradually incorporating the milk and yeast mixture.
• Add the salt and knead until a homogeneous but fairly sticky dough is obtained.
• Cover the bowl with plastic wrap and let the dough rise for an hour in a warm place, away from drafts.
• In a large deep skillet over low heat, heat the oil for about 15 minutes until it reaches a temperature of 350 F (180°C).
• Using a well-oiled ice cream scoop, scoop some dough and dip it in hot oil.
• Fry the oliebollen for 4 to 6 minutes or until golden brown, turn them halfway through cooking if they do not turn over on their own.
• When the oliebollen are ready, place them in a colander and cover them with paper towel, then place them in a large dish lined with paper towel. The paper will absorb the excess fat.
• Sprinkle with icing sugar.
• Serve the oliebollen hot or warm.

OLD-FASHIONED DUTCH DOUGHNUTS (OLIEBOLLEN)

Steps:

• Gather the ingredients.
• 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).
• Mix together the flour and remaining 1/4 cup granulated sugar in a large bowl, and make a well in the middle. Add the eggs and the yeast mixture to the well.
• Warm up the milk in the microwave just until it is lukewarm. Add half of the milk to the well in the flour, and 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.
• Heat the oil to 350 F in a large, deep pan or in a deep fryer . 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 pan.
• Fry until golden brown on both sides, carefully flipping when required. Drain on a tray lined with paper towels.
• Sieve confectioners' sugar over the oliebollen as well as a dusting of ground cinnamon and serve warm.