Oliebollen | Dutch Doughnuts
Nothing's better than warm oliebollen, or Dutch doughnuts, thanks to their crisp nooks and crannies and their pillowy centers hidden beneath a dusting of confectioners' sugar.
Ingredients
- 2 cups lukewarm milk, plus more as needed
- 1 envelope active dry yeast
- 3 tablespoons granulated sugar
- 4 cups all-purpose flour
- Pinch salt
- 1 large egg
- 2 quarts vegetable oil, for frying
- Confectioners’ sugar, for dusting
Instructions
- In a small bowl, combine the lukewarm milk with the yeast and sugar. Let stand for 10 minutes.
- Meanwhile, in a large bowl, sift the flour with salt. Make a well in the center and crack the egg into it. Add the yeast mixture and beat with an electric hand mixer, adding more milk if needed to make a thick batter the consistency of a cake batter. Cover the batter and set it aside in a warm place to rise for 1 to 2 hours.
- In a large sauté pan or deep-fry pan set over medium-high heat, warm the oil to 350°F (180°C). Using 2 oil-slicked teaspoons, make balls of batter no larger than 2 inches (5-cm) in diameter, sorta like a large golf ball, and let them slide into the hot oil. Depending on their size, you can fry 4 to 8 at a time. Cook until golden outside and cooked through inside, flipping halfway through cooking, about 6 minutes, depending on the size. Drain on paper towels.
- Serve warm, sprinkled with confectioners’ sugar.
Nutrition
Serving: 1serving | Calories: 49kcal | Carbohydrates: 9g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 6mg | Fiber: 1g | Sugar: 1g