Dutch Donuts (Оliebollen)
by Editorial Staff
A traditional Holland New Year and Christmas delicacy – lush donuts (oliebollen), sprinkled with powdered sugar. The enticing aroma of muffins, zest, and spices, as well as dried fruits and candied fruits – amazingly delicious ruddy donuts!
Ingredients
- Flour – 500 g
- Milk – 500 ml
- Egg – 1 pc.
- Dry yeast – 12 g
- Sugar – 1 teaspoon
- Ground cinnamon – 0.5-1 teaspoon
- Salt – 0.5-1 teaspoon
- Vanilla sugar (optional) – 5-10 g
- Lemon zest – 1 tbsp
- Dark raisins – 50 g
- Light raisins – 100 g
- Candied fruits – 50 g
- Vegetable oil (for deep fat) – 500 ml
- Powdered sugar (for serving) – to taste
Directions
- Sprinkle one tablespoon of flour to roll raisins, candied fruits, and zest, put it aside for a while.
- In a spacious container, we mix flour, salt, sugar, dry yeast, and ground cinnamon. Add vanilla sugar as desired.
- Shake the egg (room temperature) in a bowl and add to the flour mixture.
- We mix.
- Gradually pouring in milk (slightly warm or at room temperature), begin to knead the dough with a mixer with spiral attachments.
- Knead the donut dough for about 10 minutes. The dough should be sticky.
- We tighten the bowl with the dough with cling film and put it in a warm place for proofing for 1 hour.
- An hour later, the risen dough literally breaks through the film.
- For the filling, combine raisins, candied fruits, zest, and set flour.
- We mix. The flour will help the additives to distribute evenly in the dough, not to stick together and not settle in a lump.
- Pour the additives into the dough.
- We mix. Let the dough stand for another 15-20 minutes.
- Then we move on to deep-frying donuts. In a deep container, heat the vegetable oil to a temperature of 175 degrees. We take a metal spoon for ice cream. Dip a clean spoon in heated oil for a few seconds. Then we collect the dough with an already oiled spoon. (You can safely replace the ice cream spoon with a regular table spoon, tea, or other spoons, but keep in mind that the frying time depends on the size of the balls.)
- We spread the dough in hot (175 degrees) deep fat. Donuts pop up and swell quickly. We fry the donuts in batches, without cooling the oil.
- Fry donuts with raisins and candied fruits until golden brown, 2.5 minutes on each side.
- Gently catch the ruddy donuts from the seething deep fat.
- We transfer donuts to parchment paper or a towel, remove excess oil. Then sprinkle the donuts with powdered sugar.
- Donut crumb is airy and porous.
Bon Appetit!
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