Oliebollen recipe:
1 kg flower
17 grams dry yeast
1 liter milk
20 grams salt
25 grams sugar
half teaspoon of nutmeg
200 grams raisins
100 grams currants
250 grams apples in very small pieces
2 eggs (I used 3 but the recipe says 2 - guess it works either way)
In a large bowl add flower, yeast and nutmeg, gently mix everything together with a spoon or fork (to evenly distribute the yeast in the flower). Add luke warm milk (38 degrees celcius is perfect). Mix for about a minute by hand or gently with dow attachment from hand held mixer. Add eggs one at a time. When they are well incorporated, add salt and sugar. Mix by hand for another 5 minutes. Add raisins, currants and apple. Cover with a cloth and put in a warm place so the dough can rise. When risen well, about 40 minutes later, give the batter a good beating with a spoon. Put back in the warm place to rise some more, for about 5 to 15 minutes. When it does start to rise again you know it's ready to use.
Heat some sunflower oil (I used 2 liters) in a heavy duty pot, to 175 degrees celcius / 347 fahrenheit). (be careful working with hot oil!)
Use a ladle spoon and a tablespoon (or two tablespoons) to add small balls of dough to the oil in the pan. Flip them after a few minutes (sometimes they flip on their own - but sometimes you have to do it yourself). They should be done in 4-6 minutes and should have a nice golden brown color. Don't add too many balls of dough to the oil at once, as the temperature of the oil may drop too much.
Serve with powdered sugar. Enjoy!
They freeze really well.
Music:
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