Oliebollen
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3 reviews
Excellent
Oliebollen
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An oliebol (plural oliebollen) is a traditional Belgian and Dutch sweet donut, also called smoutballen, croustillons, schmalzkugeln, Ölkugel, püpperchen and gebackene maüse.
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Ingredients
- 4½ cups flour, sifted
- 1¾ cups milk (or more), at 97 F / 36°C
- 1 tablespoon active dry yeast
- 3 tablespoons caster sugar
- ½ teaspoon salt
- 2 eggs , very lightly beaten
- 8 cups vegetable oil (for frying)
- icing sugar (for decor)
Equipment
- Stand mixer
Instructions
- In a bowl, pour the milk and add the yeast and half the sugar.
- Stir and let rise for 15 minutes.
- In the bowl of a stand mixer, combine the flour and sugar.
- Dig a well in the center of the flour and add the eggs into it.
- Using the dough hook, knead while gradually incorporating the milk and yeast mixture.
- Add the salt and knead until a homogeneous but fairly sticky dough is obtained.
- Cover the bowl with plastic wrap and let the dough rise for an hour in a warm place, away from drafts.
- In a large deep skillet over low heat, heat the oil for about 15 minutes until it reaches a temperature of 350 F (180°C).
- Using a well-oiled ice cream scoop, scoop some dough and dip it in hot oil.
- Fry the oliebollen for 4 to 6 minutes or until golden brown, turn them halfway through cooking if they do not turn over on their own.
- When the oliebollen are ready, place them in a colander and cover them with paper towel, then place them in a large dish lined with paper towel. The paper will absorb the excess fat.
- Sprinkle with icing sugar.
- Serve the oliebollen hot or warm.
Notes
- The amount of oil and olebollen that can fit in the pan depends on its size. Make sure the oliebollen are sufficiently spaced during frying.
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5.0
3 reviews
Excellent
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