How to make Dutch Oliebollen "Oma Spits" family recipe

Preheat the oven to between 150°F and 170°F, then turn it off.

Warm up 1 cup of water in the microwave for 30 seconds.

In a small bowl, add 1 package of dry yeast to the warm water and mix.

In a large bowl, combine 2 cups of flour, 1/4 teaspoon of salt, and 2 tablespoons of sugar, and mix well.

Add the dissolved yeast mixture into the flour mixture.

Pour in 1 cup of warm milk and 1 teaspoon of vanilla, and stir to combine.

Add 12 oz of raisins and stir until evenly distributed.

Cover the bowl with a moist towel and place it in the oven for 1 hour to let it rise.

After 1 hour, remove the bowl from the oven and stir to get the air out.

Cover the bowl again and put it back in the oven for a second rise.

Prepare the deep fryer with enough oil (about 2 bottles of 48 fluid ounces, depending on fryer size) and heat to 375°F.

Add the juice of 1 orange (about 1/4 cup) and 1 teaspoon of orange zest to the batter and stir.

Dip spoons in hot oil and scoop batter into the fryer, placing about 4 balls depending on the fryer size.

Set a timer for 2 minutes on one side, then flip and cook for another 2 minutes, checking to avoid overcooking.

Remove the oliebollen from the fryer and place on paper towels to drain excess oil.

Coat the oliebollen in powdered sugar by placing them in a bowl with powdered sugar and shaking to cover.

Serve on a plate to cool down.

Equipment Needed

Allergens