As soon as the first oliebollen go into the oil, you know that the end of the year is near. This classic is not about trends or surprises, but about that familiar moment at the table. A bowl full of golden brown oliebollen, light and soft on the inside and finished with a dusting of powdered sugar. They are meant to be shared, to be enjoyed again and again, and to count down to the new year together. Just as New Year's Eve should be.
Ingredients
- 500 g wheat flour
- 7 g dry yeast
- 300 ml lukewarm whole milk
- 2 eggs
- 50 g granulated sugar
- 1 packet of vanilla sugar
- 8 g salt
- 75 g raisins (optional)
- Sunflower oil for frying
- Powdered sugar
Supplies
- Large mixing bowl
- Whisk or mixer with dough hooks
- Tea towel
- Kitchen thermometer
- Large pan or deep fryer
- Skimmer
- Kitchen paper
- Serving bowl
Preparation
- Put the flour in a large bowl and mix in the yeast. Add the lukewarm milk and stir until you have a smooth batter. Then mix in the eggs, granulated sugar, vanilla sugar, and salt until the batter is thick and smooth.
- Fold the raisins into the batter or leave them out for plain doughnuts. Cover the bowl with a tea towel and leave the batter to rise in a warm place for about an hour, until it has visibly become lighter.
- Heat the sunflower oil to 180 degrees. Use two spoons or an ice cream scoop to drop portions of batter into the hot oil. Fry the doughnuts in small batches to keep the temperature stable. Turn them regularly and fry for four to five minutes until golden brown all over.
- Drain the doughnuts on paper towels. Then place them in a bowl and dust them generously with powdered sugar just before serving.
This is one of those recipes that you keep, not because it's special, but because it's just right. It fits the moment and works every year.