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Oliebollen are deep-fried dough balls, often filled with raisins or currants, that are a staple during New Year's celebrations in the Netherlands. Traditionally enjoyed with powdered sugar, these sweet treats symbolize good fortune for the coming year. They are a cherished part of Dutch culture, often served at fairs and festive gatherings.
In a small bowl, combine the warm milk and sugar. Sprinkle the yeast over the milk and let it sit for about 5-10 minutes until foamy.
In a large mixing bowl, whisk together the flour and salt. Make a well in the center and add the yeast mixture, eggs, and melted butter. Mix until well combined. The dough will be thick and slightly sticky.
Fold in the raisins (or currants) and chopped apple.
Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 hour, or until doubled in size.
Heat oil in a deep fryer or large heavy-bottomed pot to 350째F (175째C). The oil should be at least 2 inches deep.
Using two spoons, drop spoonfuls of dough into the hot oil, being careful not to overcrowd the pot. Fry the oliebollen in batches, turning occasionally, until golden brown and cooked through, about 3-4 minutes per side.
Remove the oliebollen with a slotted spoon and drain on paper towels. Dust with powdered sugar while still warm.
Serve the oliebollen warm, as a festive treat, especially around New Year's Eve.
Enjoy your meal!
Oliebollen are traditional Dutch doughnuts made from a sweet yeast dough, often containing dried fruits.
Oliebollen originated in the Netherlands and are particularly popular around New Year's.
The key ingredients include all-purpose flour, sugar, salt, active dry yeast, warm milk, eggs, melted butter, and raisins or currants.
Oliebollen take about 90-120 minutes to prepare and cook.
Oliebollen are typically served dusted with powdered sugar, and can be enjoyed with fruit preserves or whipped cream.