How to Make Oliebollen: Dutch New Year's Eve Treat: Fried Dough

Add 15 grams of brown sugar to 450 milliliters of lukewarm milk and stir.

Add 10 grams of instant yeast to the milk and let it stand for a few minutes until bubbles form.

Create a well in 450 grams of all-purpose flour, sprinkle 3 grams of salt on the outer ring, and add 2 egg yolks and 20 grams of room temperature butter in the center.

Pour the yeast mixture into the flour and stir until combined and no lumps remain.

Divide the batter into three bowls: one for plain oliebollen, one for raisin-filled, and one for apple cinnamon-filled.

Mix 100 grams of soaked and dried raisins into one bowl of batter.

Cut one Granny Smith apple into small pieces (100 grams) and mix with 1 teaspoon of cinnamon and 1 teaspoon of sugar, then add to the second bowl of batter.

Cover the bowls and let the batter rise in a warm spot for one hour.

Stir the batter to deflate it after proofing.

Use a small ice cream scoop (about 22 milliliters) to scoop the batter and drop it into preheated oil at 350 degrees Fahrenheit (180 degrees Celsius).

Fry for 6 to 7 minutes until golden brown, flipping halfway if necessary.

Remove the oliebollen from the oil and drain on a paper towel-lined plate.

Repeat the frying process for the raisin and apple cinnamon oliebollen.

Equipment Needed

Allergens