Visiting Rotterdam without trying a warm, freshly fried oliebol would be almost as bad as visiting the Netherlands without riding a bike. These little dough balls, traditionally enjoyed around New Year’s, are more than just a snack””they’re a cornerstone of Dutch holiday cheer.
Find more information about the Rotterdam, click here.
Ingredients
- 500 g flour
- 35 g fresh yeast
- 25 g sugar
- 1 pinch of salt
- 500 ml lukewarm milk
- 200 g raisins
- 100 g currants
- 1 apple, grated
- Zest of 1/2 lemon
- Oil for frying
- Powdered sugar for dusting
Instructions
- In a large mixing bowl, dissolve the yeast in a bit of lukewarm milk.
- Add the flour, sugar, salt, and the remaining milk. Mix everything together with a dough hook until smooth and well-combined. The longer you knead, the more air you'll incorporate for a light, fluffy result.
- Rinse the raisins and currants in warm water, then dry them thoroughly. Add them to the dough along with the lemon zest and grated apple. The dough should be fairly thick.
- Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 hour.
- Heat the oil in a deep fryer or heavy-bottomed pot. Dip two tablespoons briefly into the hot oil. Scoop a portion of dough with one spoon and slide it into the oil with the other.
- Fry the oliebollen for 5-6 minutes, allowing them to turn partially on their own. Once golden brown, drain them on paper towels.
- Dust with powdered sugar and serve warm for the best taste!
