oliebollen

a recipe by
Francine Lizotte
Surrey South, BC

Soft, chewy and delicious, these bite sized sweets are a tasty treat to celebrate New Year's Eve

serves 24 oliebollen
prep time 30 Min
cook time 7 Min
method Pan Fry

Ingredients For oliebollen

  • 2 1/4 tsp
    active dry yeast
  • 1/4 c
    granulated sugar (substitute honey)
  • 1 c
    lukewarm milk (between 105º to 110ºf)
  • 3 c
    unbleached all-purpose flour (reserve 1 cup)
  • 1/4 tsp
    ground himalayan sea salt
  • 1 tsp
    grand marnier or any other orange liqueur
  • 1 Tbsp
    melted butter
  • 1 lg
    free-run egg
  • 1/2 Tbsp
    olive oil, to grease the bowl
  • 1 lg
    granny smith apple, cored, peeled and finely diced
  • 1 1/2 tsp
    freshly squeezed lemon juice, or as needed
  • 1/2 c
    raisins
  • 4 c
    canola oil for frying, or as needed
  • 2 Tbsp
    confectioners' sugar for dusting, or as needed

How To Make oliebollen

  • 1
    In the bowl of a stand mixer, add yeast, granulated sugar and lukewarm milk; stir and let it sit for 15 minutes.
  • 2
    Meanwhile, in a medium bowl, combine 2 cups of flour with salt; whisk well.
  • 3
    To the yeast mixture, add Grand Marnier, butter and egg. With the dough hook attachment, combine the ingredients on medium speed. Add the 2 cup flour mixture and process on speed 3. Add 1 tbsp. at a time of the reserved flour until the dough clings to the hook. Increase the speed to 4 and knead for 4 minutes.
  • 4
    Form a ball with the dough and place it in a large bowl, lightly oiled. Cover with a clean dish towel and transfer to a draft-free area until it doubles in size for 1 ½ hours.
  • 5
    15 minutes before the end of rising, in a mixing bowl combine chopped apple and lemon juice before adding raisins; stir well and set aside.
  • 6
    When dough has risen, punch to deflate it and drop it on a lightly floured work surface. Stretch it to form a long rectangle shape, tapping down firmly to release any trapped air. Scoop ¼ apple-raisin mixture onto half of the dough, fold it over halfway and then fold the other half on top of it like an envelope. Stretch it again and repeat the steps until the apple mixture is all folded into the dough. Place it back in the bowl, cover and transfer to its draft-free spot for 30 minutes.
  • 7
    In a heavy bottom skillet over medium heat, pour in canola oil. When it reaches 375ºF, tear dough forming a ball the size of a golf ball and carefully put it in the hot oil. Add a few more making sure not to overcrowd it. Fry for 1 to 1 ½ minutes or until golden brown.
  • 8
    Using a spider strainer or slotted spoon, remove the oliebollen and transfer to a large baking dish lined with paper towels to absorb any excess oil. Place them on a wire rack to cool a little before dusting with confectioners’ sugar. Makes 24 dutchies
  • 9
    To view this recipe on YouTube, click on this link >>>> https://youtu.be/r_8TX-RHh9U
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