Oliebollen

An old-school new-year’s treat from the Netherlands, but its delicious all year through.

Ingredients

Instructions

Yeast activation

1. Combine the water and milk in a small pot
2. Add the sugar and vanilla sugar to the pot
3. While stirring, heat up the liquid to about 33°c, but be careful to not go above 37°c
4. Take the pot off of the stove
5. Add the yeast
6. Let sit for 10 minutes

Batter

1. Take a large mixing bowl
2. Add the flour
3. Add the baking powder
4. Add the egg
5. Mix on a low setting until the egg is fully absorbed by the flour
6. While mixing, slowly add the liquid containing the yeast
7. Once all the liquid is added, mix on the highest setting until you have a smooth batter
8. Cover the mixing bowl with a damp towel and let it rest until doubled in size

Frying

For forming the balls of dough, a good ice scoop can be the perfect solution. Otherwise, you can simply use two spoons to shape the bal and drop it into the oil. I would suggest you use coat the spoons in water or oil to make the dough not stick to the spoons as much.

1. Heat up your deep frying pan to 180°c
2. Add a ball of the dough to the frying pan (an ice scoop works wel here)
3. Fry for around 3 minutes, turn them around, and fry for another 2 minutes
4. Let them rest on a rack until they stop being shiny from excess of oil

Serving

1. Dust the oliebollen with a generous serving of powdered sugar