Plain Oliebollen (Dutch New Year Doughnuts) is a traditional Dutch recipe for a classic snack of yeasted doughnuts dusted with powdered sugar that are typically served as a treat for New Year. The full recipe is presented here and I hope you enjoy this classic Dutch version of: Dutch New Year Doughnuts (Plain Oliebollen).
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Ingredients:
1kg wheat flour
1l lukewarm water
3 tsp salt
50g caster sugar
80g active, dried, yeast
oil for deep frying
icing sugar or powdered sugar for dusting
Method:
Add the lukewarm water to a bowl (should not be above 40°C) then whisk in the yeast and a small pinch of sugar. Cover and set aside for about 10 minutes, or until foaming.
Now beat the flour into the frothy yeast mixture and mix the batter briefly, until the flour is mixed in then add the salt and caster sugar and stir to combine.
Cover the bowl with a damp cloth then set the batter aside in a warm place for about 40 minutes, or until well risen.
When the dough has risen, add oil to a deep fryer or large pan and heat to 180°C (when a small cube of bread immediately sizzles when added to the oil and becomes brown and crispy in a few seconds).
Use a sauce spoon (intermediate between a teaspoon and a tablespoon) to take heaped measures of the batter. Dip the spoon into the oil (the oliebol will float off the spoon). Add more of the doughnuts (but do not over-crowd the fryer). Cook for about 6 minutes, turning them over half way, until golden brown and cooked through.
Remove the cooked oliebollen with a slotted spoon and drain on kitchen paper as you cook the next batch. Serve warm, dusted with icing sugar or powdered sugar.
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