Oliebollen

Ingredients

• 2 cups all-purpose flour
• ¾ cup whole milk, warmed to 110°F
• 1.5 teaspoon instant yeast
• 2 tablespoon granulated sugar
• ½ teaspoon fine sea salt
• 2 whole large eggs
• 2 tablespoon unsalted butter, melted and cooled
• ½ cup raisins or dried currants
• 1 quart vegetable oil for frying
• ½ cup powdered sugar for dusting

Instructions

1. 1

   Pour 0.75 cup of warm milk (around 110°F—test with your instant-read thermometer) into a large mixing bowl. Sprinkle 1.5 teaspoon of instant yeast over the milk and let it sit for 1 minute, then stir gently until the yeast dissolves completely. You should see a few bubbles forming—that means the yeast is alive and ready to work.

2. 2

   Add 2 tablespoon of granulated sugar and 0.5 teaspoon of fine sea salt to the bowl and stir to combine. These activate the yeast and season the dough.

3. 3

   Crack 2 large eggs into the bowl one at a time, whisking each one in completely before adding the next. Then pour in 2 tablespoon of cooled melted unsalted butter and whisk until smooth.

4. 4

   Add 2 cups of all-purpose flour to the wet mixture, stirring with a wooden spoon until a thick, sticky batter forms—this should take about 1 minute. The dough will be wetter and stickier than bread dough; that's exactly what you want for light, fluffy oliebollen.

5. 5

   Cover the bowl with a damp kitchen towel and let the batter rise at room temperature for 30 minutes. You should see it puff up noticeably and develop a few bubbles on the surface—this is the yeast creating lift.

6. 6

   While the batter rises, fold 0.5 cup of raisins or dried currants gently into the batter using a rubber spatula. Distribute them evenly throughout so every oliebol gets a few pieces of fruit.

7. 7

   Fill a large Dutch oven or heavy-bottomed pot with 1 quart of vegetable oil. Insert an instant-read thermometer in the oil and set the pot over medium-high heat. Heat the oil to exactly 350°F—this temperature crisps the outside while keeping the inside tender. Use a candy thermometer or instant-read thermometer to monitor, as temperature control is critical here.

8. 8

   Line a large plate with paper towels and set it near your cooking station. Have a metal spoon or small ice cream scoop ready for portioning—you'll need to work efficiently once the oil is hot.

9. 9

   Once the oil reaches 350°F, carefully drop 1-inch balls of batter into the hot oil using two spoons (dip one spoon in oil between batches so the batter doesn't stick). Work in batches of 4-5 balls so the oil temperature doesn't drop too much—overcrowding the pot makes them greasy instead of crispy. You should hear an immediate, steady sizzle as each ball hits the oil.

10. 10

    Fry for 2-3 minutes, watching carefully. The balls will sink at first, then bob to the surface as they cook. Once they float, gently turn each one with a slotted spoon or wooden skewer and fry the other side until both sides are a deep golden-brown color—the exterior should look crispy and have a rich, toasted hue.

11. 11

    Using a slotted spoon, transfer each fried olieboll to the paper towel-lined plate. Let them drain for 1-2 minutes while still warm—this removes excess oil and keeps them crispy.

12. 12

    While the oliebollen are still warm, dust them generously with 0.5 cup of powdered sugar using a fine-mesh sieve or sugar shaker. Work quickly so the sugar sticks to the warm surface. Serve immediately while the inside is still warm and the outside is crispy and sweet.

Tools you’ll need

• large mixing bowl
• wooden spoon
• rubber spatula
• instant-read thermometer
• large Dutch oven or heavy-bottomed pot
• candy thermometer or instant-read thermometer
• paper towels
• large plate
• two spoons or small ice cream scoop
• slotted spoon or wooden skewer
• fine-mesh sieve or sugar shaker
• damp kitchen towel

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