Oliebollen: 3 SUPER EASY Traditional Dutch Doughnut NYE

In a bowl, add 250 ml of lukewarm whole milk and 250 ml of dark beer.

Add 40 g of white castor sugar and 9 g of salt.

Add 500 g of all-purpose flour and 14 g of instant yeast.

Mix the ingredients together thoroughly to incorporate air into the batter.

Cover the bowl and let it rest for around an hour in a warm space.

Set up a frying station with 3 l of sunflower oil and heat it to 180° C (360° F).

Scoop the dough with a 7 cm ice scoop and drop it into the hot oil.

Fry the dough balls for about 7 to 8 minutes, turning them to ensure even cooking.

Check if the dough balls are done by inserting a wooden stick; if no wet dough sticks, they are done.

Remove the fried dough balls and place them on a baking tray with paper towels to cool.

Dust the cooled dough balls with powdered sugar.

For the second variation, soak 180 g of currants and raisins and add them to the dough along with the zest of one lemon and 2 teaspoons of cinnamon powder.

Add 80 g of chopped apple to the dough and mix well before letting it rise for 45 minutes to 1.5 hours.

Scoop and fry the filled dough balls as before, ensuring to keep the temperature steady.

For the cheesecake variation, slice the cooled dough balls in half and fill them with a mixture of 200 g cream cheese, 3 tablespoons whole milk, and 4 tablespoons powdered sugar, mixed until fluffy.

Top the filled dough balls with cherries in thick sauce.

Equipment Needed

Allergens