Oliebollen
Ingredients
2.5tsp Fresh yeast
2tbsp Caster sugar
1/2c Lukewarm milk
450g Plain flour
1/4tsp Salt
1 Egg
57g Unsalted butter, melted
1tsp Mixed spice (can use Allspice as an alternative)
3/4 cup Currants
1 Granny Smith apple (boiled for 3-4 minutes & then diced)
Oil for deep frying (about 1 inch deep)
Caster sugar or icing sugar for dredging
Description
Oliebollen, the Dutch version of doughnuts, is literally translated as "oily balls". They are said to have been first eaten by Germanic tribes in the Netherlands during the Yule, the period between December 26 and January 6.
The Germanic goddess Perchta, together with evil spirits, would fly through the mid-winter sky. To appease these spirits, food was offered, much of which contained deep-fried dough.
It was said Perchta would try to cut open the bellies of all she came across, but because of the fat in the oliebollen, her sword would slide off the body of whoever ate them.
Method
1. Mix yeast with a teaspoon of the sugar, then add the lukewarm milk
2. Blend in half the flour and a good pinch of salt
3. Cover mixture and put in a warm place to rise (about double in size) - 1/2hr to 1hr *
4. Beat the egg and remaining sugar together
5. When dough has risen, mix into it the egg-sugar mixture, melted butter, the rest of the flour, spices, currants, sultanas and apple
6. Leave to rise again (for 1hr)
7. Knead until the dough is smooth and elastic
8. Divide dough into 18 equal-sized pieces
9. Roll each piece into a ball
10. Leave the balls in a warm place for 10 minutes
11. Heat the oil or fat to frying temperature (medium heat works best)
12. Fry a few doughnuts at a time, turning as necessary until they are pale golden-brown all over
13. Drain on soft kitchen paper towels
14. Finally, roll them in castor sugar (or icing sugar) and eat
* If hot water cupboard is not available or warm enough use the oven set at the lowest temperature possible, 50 degrees Celsius
Categories
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