Oliebollen

Ingredients

2 cups (250 g) all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 tablespoon active dry yeast
1 cup (240 ml) warm milk (110째F/45째C)
2 large eggs
1/4 cup (60 g) melted butter
1 cup (150 g) raisins or currants
1 apple, peeled and chopped
Powdered sugar, for dusting
Oil, for frying

Instructions

Activate the Yeast

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.

Prepare the Dough

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.

Add Raisins and Apple

Fold in the raisins (or currants) and chopped apple.

Let the Dough Rise

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 the Oil

Heat oil in a deep fryer or large heavy-bottomed pot to 350째F (175째C). The oil should be at least 2 inches deep.

Fry the Oliebollen

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.

Drain and Dust

Remove the oliebollen with a slotted spoon and drain on paper towels. Dust with powdered sugar while still warm.