Dutch Olibol Donuts
6 servings
135 minutes
The origin of these Dutch donuts is surrounded by many legends. According to one of them, olibols were used to appease local evil spirits, and according to another, the recipe was brought with them by fugitive Jews fleeing the Inquisition. Initially, the donuts were prepared without filling, but now they are filled with everything from dried fruits to meat.
1
Mix the yeast with warm milk and a spoon of sugar, wait a few minutes until bubbles appear on the surface.
- Fresh yeast: 20 g
- Milk: 300 ml
- Sugar: 2 tablespoons
2
Sift the flour, add salt and sugar, mix.
- Wheat flour: 400 g
- Sugar: 2 tablespoons
3
Add eggs and milk-yeast mixture, knead the dough with a wooden spoon for 10 minutes.
- Chicken egg: 2 pieces
- Fresh yeast: 20 g
- Milk: 300 ml
4
Cut the apple into small cubes.
- Granny Smith apples: 1 piece
5
Add raisins and apple to the dough, mix well.
- Raisins: 200 g
- Granny Smith apples: 1 piece
6
Cover the bowl with dough with plastic wrap and place it in a warm place for an hour.
7
Heat vegetable oil to about 170 degrees. Use two spoons to shape the dough into a ball and drop the future donut into the oil.
- Vegetable oil: 1.5 l
8
Fry for 4-6 minutes. The donuts should turn golden-brown.
9
Place the ready oliebollen on paper towels to get rid of excess fat.
10
Serve dusted with powdered sugar.
- Icing sugar: to taste
