Oliebollen aka Dutch Doughnuts are eaten at New Year's Eve. A real dutch tradition. They’re crispy on the outside and soft and juicy on the inside. Fill them with currants and apple or just let them be au naturel. And don't forget to sprinkle some icing sugar on them (it's a sweet tooth treat).
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🖨 printable recipe here: [ Ссылка ]
✅Ingredients
▢ 2 cups raisins (optional) (300 grams)
▢ ½ stick butter unsalted (50 grams)
▢ ¼ cups milk (50 ml)
▢ 1 oz yeast instant (30 grams)
▢ 8 cups flour (1 kg)
▢ 2 eggs size L
▢ 1½ tablespoons sugar
▢ ½ oz. salt (15 grams)
▢ 3 cups beer (750 ml)
▢ ⅛ teaspoon cinnamon
▢ 1 apple (optional) peeled, cored and cut into small cubes, sour apples are the best (Granny Smith or Goudreinette)
▢ 1 gallonssunflower oil (3 liter)
▢ 4 tablespoons confectioners sugar
✅ Instructions
Wash the raisins and leave them in a small bowl, just below water level for about 1 hour.
Melt the butter on low heat. Warm the milk to 100 °F / 37 °C.
Stir the yeast in the milk.
Mix the flour, salt, and sugar in a bowl and stir the eggs, one by one, through the batter.
With a whisk mix the beer through the dough, bit by bit.
Stir until all lumps are gone.
Add the milk-yeast mixture, butter, and cinnamon and mix well.
At last, add the raisins and the apple and stir slowly with a wooden spoon for a few minutes.
Wet a towel with lukewarm water and lay this over the bowl. Top with plastic foil.
Let the dough rise for about one hour in a warm area.
Heat the sunflower oil to 350 °F / 180 °C.
After this hour whisks gently with a wooden spoon through the batter.
With two spoons make small balls and place them in the heated oil.
Fry the donuts for 3 minutes at each site. Lay kitchen paper in a colander and get the donuts on top after baking, to get rid of excess oil.
Dust the donuts with powdering sugar before eating them. They're delicious eaten warm and cold.
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